Ingredients
- 250g chilled butter , chopped
- 250g self-raising flour
- 125g ground almonds
- 125g light muscovado sugar or brown sugar
- 350g gooseberries , fresh or frozen
- 85g caster sugar , plus extra
- 50g flaked almonds
GOOSEBERRY SLICE (1)
Method
- Heat oven to 190C
- Line a 27 x 18cm baking tin with baking parchment
- Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin
- Toss the gooseberries with the caster sugar, then scatter over the top
- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries
- Bake for 50 mins-1 hour until golden and the fruit is bubbling a little around the edges
- Dredge with caster sugar, then cool in the tin
- Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream
Comments
Thanks to Donald Butler of Butlers Fruit Farms for supporting this demonstration.
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