Sunday, 4 August 2013

Gooseberry Crumble

Crumbles are one of the easiest puddings to learn to master and crumble whatever fruit is made with is very popular in this house; notably rhubarb but gooseberry is OH's favourite pudding and I thought it would go very nicely with the roast pork we are having for dinner this evening, served with lashings of custard.

500g gooseberries
175g Plain Flour
85g Margarine/Butter
85gWhite Sugar/Caster Sugar/Golden Granulated Sugar whichever you choose
75g Demerara Sugar
Butter for greasing
Pinch of salt

Put the SR into a bowl and then chop whichever fat you are using into tiny pieces and then rub together with the flour until mixture resembles fine breadcrumbs.  Add the pinch of salt and the Demerara sugar.  Set to one side.

Grease a pudding dish.
Top and tail the gooseberries add to the greased dish sprinkle the white sugar over the gooseberries and mix up in the sugar  Add two tablespoons of water.

Add the crumble mix to the top of the pudding dish making sure it is equally distributed and no gooseberries poking through and cook at Gas mark 4 for about 50 minutes until golden brown.
Serve with lashings of custard or with cream or ice cream.

Enjoy ours was delicious.

There were some gooseberries left over so will be having gooseberry fool for pudding tomorrow night.

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