Gooseberry Sponge Pudding

by Bryony Harrison (follow)
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Gooseberry, upside down, sponge, pudding

Freshly picked from the garden, gooseberries are sharp, tart, succulent, and make a delicious summer pudding.

Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Serves: 8

650g gooseberries
65g self-raising white flour
100g ground almonds
100g coconut sugar (or brown sugar)
1/2 tbsp Truvia sweetener (or 85g caster sugar)
25g flaked almonds
20g margarine
65ml vanilla oil (or 65ml rapeseed oil plus 1tbsp vanilla extract)
3 eggs

Pre-heat oven to 200 ༠C/ 180 ༠C fan/350༠F/6 Gas.
Mix together the coconut sugar and gooseberries, and then place in a 23cm cake tin.

Gooseberry, gooseberries, upside down, sponge, Pudding

Place in the oven for twenty minutes to soften.
Beat all the other ingredients together.

Gooseberry, upside down, sponge, pudding

Take the gooseberries out of the oven and pour the mixture on top.

Gooseberry, upside down, sponge, pudding

Lower the temperature to 180 ༠C/ 160 ༠C fan/325༠F/5 Gas.
Bake for 1 hour, then allow to cool before turning out.

Gooseberry, upside down, sponge, pudding

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