Gooseberry Pudding


serves 4
3/4 cup 170 g (6 oz) butter
3/8 cup (75 g) soft brown sugar
25 g (1 oz) chopped nuts
350 g (12 oz) gooseberries, topped and tailed
1 cup (100 g) 4 oz self raising (self rising) flour
1/4 level tsp (1.25 ml) salt
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten


1. Melt 75 g (3 oz) butter in a pan, add the brown sugar, stir well, add the nuts.

2. Butter a deep ovenproof dish and pour in the mixture. Place the gooseberries in a layer on top.

3. Sieve the flour and the salt. Whisk the remaining 100 g (4 oz) butter with the caster sugar, add the eggs and flour gradually, stirring well.

4. Pour over the fruit and bake in the oven at 180°C (350°F) mark 4 for 35 minutes. When cooked, turn out on to a dish so that the gooseberries are on top.

What did you think?

33 people have helped to review this recipe. Thankyou!

Gooseberry nut pudding
posted by Lesley Brown @ 08:32AM, 7/16/09
Followed recipe very carefully but sponge mixture was uncooked in the middle. Has anyone else had this problem and can help as we really loved the taste of the cooked part of this pudding.
Gooseberry Pudding
posted by Nina @ 11:35AM, 6/13/11
Oh this was fab!! Served it with whipped cream and omitted the nuts. Read the recipe carefully as I melted all the butter at the beginning, not half! It should read 7oz butter as you need 3oz to melt and 4oz for the cake batter. I used frozen gooseberries and it was absolutely delicious but did need about 50 mins in the oven.
Gooseberry nut pudding
posted by Leigh Brand @ 07:08AM, 7/07/11
Just had a second attempt at this recipe. The centre was very soft. Baked some other cakes after the pudding (it cooled slightly). I put it back in for 10 minutes and it came out perfect, with a lttle more colour to the sponge. The first pudding I put in the fridge overnight before turning it over.
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