Gooseberry & Elderflower Pudding
Here you use the basic Madeira mixture for the topping and add fruit – whatever you please, depending on the season: green gooseberries, cooking apples, rhubarb, pears, damsons, raspberries.
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
20
MINUTES
Ingredients
700g gooseberries
4 elderflower heads
about 275-300g sugar, depending on the ripeness of the gooseberries
For the Topping:
50g butter
50g sugar
1 organic egg, beaten
75g (3oz) self-raising flour
1-2 tbsp milk
To garnish:
Caster sugar
crystallised elderflowers if available
900ml pie dish
Method
Preheat the oven to 200°C/Gas Mark 6.
Top and tail the gooseberries and put them in a heavy saucepan with 50ml water, elderflowers and sugar. Cover the pan and stew the gooseberries gently until just soft but not burst. Remove the elderflowers. Spoon into a buttered pie dish with a slotted spoon, reserve any excess liquid for a sauce. Allow to cool slightly.
Meanwhile, using a handheld beater, cream the butter until soft, add the sugar and beat until light and fluffy. Add the beaten egg by degrees and beat well until completely incorporated. Sieve the self-raising flour and fold into the butter and egg mixture. Add about 2 tablespoons milk or enough to bring the mixture to a dropping consistency. Spread this mixture gently and as evenly as possible over the gooseberries.
Bake in the preheated oven for about 25 minutes, or until the sponge topping is firm to the touch in the centre. Sprinkle with about a tablespoon of caster sugar and decorate with crystallised elderflowers.
Serve warm with homemade custard or lightly whipped cream.
