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    Gooseberry Eves Pudding

    Published: Jul 18, 2017 · Modified: Apr 28, 2021 by Jacqueline Bellefontaine ·

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    portion of eves pudding with custard on a plate.

    Delicious tangy gooseberries hidden under a blanket of light sponge. Serve warm with custard, cream or ice cream for a delicious easy to make family dessert.

    pouring custard onto portions of eves pudding.

    Gooseberry Eves Pudding

    It seems that gooseberries are a fruit that are either loved or hated.  I fall into the former group.

    I have 3 gooseberry bushes one which produces sweet red dessert gooseberries and two of the more familiar and tart green gooseberries.  Growing them I can see why they might have fallen out of favour;  the plants are very prickly and picking the gooseberries is a bit of a pain, quite literally, but I think they are worth it.  

    Apart from that, they are very easy to grow, don't need to be in full sun unlike some berries and will tolerate most soil types and a bit of neglect.

    They can be hard to find in the shops, I cannot remember when I last saw fresh gooseberries for sale but I have found frozen gooseberries in a couple of farm shops. Frozen gooseberries can easily be substituted for fresh when cooking,  just add them while still frozen.I have also seen a few pick your own sites that sell them.

    portion of eves pudding on a plate

    This gooseberry Eves Pudding is  a variation on the traditional English dessert Eves Pudding which is made with apples. Replacing the apples with gooseberries gives the pudding a delicious tang.

    I used a mixture of the sweeter red gooseberries and tart green gooseberries and just sweetened the fruit with a little elderflower cordial, as elderflower and gooseberries go together so well. I like a dessert that is not too sweet but if you prefer yours sweeter then add a little caster sugar as well.

    To me this dessert is the epitome of good home cooking. Simple cheap, tasty comfort food. The perfect weekend family dessert. Serve with custard, cream or icecream.

    portion of eves pudding with custard on a plate.
    portion of eves pudding with custard on a plate.

    Gooseberry Eve's Pudding

    Print Recipe Pin Recipe Save Recipe Saved!
    This simple to make variation on a traditional Eves pudding can be made with fresh or frozen gooseberries. It makes a delicious family dessert
    Course Dessert, pudding
    Cuisine British
    Keyword classic recipe with a twist, gooseberries, sponge
    Skill Level Easy
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Servings 6
    Calories 354
    Author Jacqueline Bellefontaine

    Ingredients

    • 350 g fresh or frozen gooseberries topped and tailed
    • 2 tablespoon elderflower corial
    • 125 g butter softened
    • 125 g light muscovado sugar
    • 2 large eggs
    • 125 g self-raising flour
    metric - US cups

    Instructions

    • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Butter a   1.25l/2¼pt (5 cup) ovenproof dish.
    • Place the gooseberries in the dish and drizzle over the elderflower cordial.
    • Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time beating well after each addition.
    • Fold in the flour. Then carefully spoon the cake mixture over the gooseberries and level the surface.
    • Bake in the centre of the oven for 50 minutes to 1 hour or until the cake is risen and golden and a skewer inserted into the centre comes out clean.
    • Allow to stand for 10-15 minutes before serving.

    Notes

    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. 

    Nutrition

    Calories: 354kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 179mg | Potassium: 187mg | Fiber: 3g | Sugar: 20g | Vitamin A: 780IU | Vitamin C: 16.2mg | Calcium: 49mg | Iron: 0.8mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Helen mercer

      July 28, 2021 at 5:51 pm

      5 stars
      Absolutely delicious. I was looking for a change from gooseberry crumble and found this. I used the red gooseberries so did not need to add sugar. Yummy yummy.

      Reply
      • Jacqueline Bellefontaine

        July 30, 2021 at 9:25 am

        Delighted you found it yummy and it sure does make a great alternative to crumble.

        Reply
    2. Haley Messent

      June 29, 2021 at 2:22 pm

      5 stars
      Made this today, absolutely scrumptious followed the recipe and it turned out perfect. I didn’t have a two and a half pint dish so I used two one pint dishes and shared the mixture both turned out fabulous. I’ll be making this again. And yes the elderflower cordial does bring out the gooseberry flavour. Thank you

      Reply
      • Jacqueline Bellefontaine

        July 01, 2021 at 4:23 pm

        Hi Haley

        I'm so pleased you liked this. Great idea to split between two dishes. I have just got back from my allotment and picked nearly 2 kilos of gooseberries so I shall be making one for the family myself this weekend. Thank you for taking the time to comment its alays delightful reading good feedback and much appreciated.

        Reply
    3. David Charles

      October 16, 2020 at 10:09 am

      5 stars
      Not used to baking, but this recipe was so easy and delicious. I prefer slightly more fruit and tried it with different fruit and what ever sugar I have, all successful. Gives me the confidence to look at some of your other recipes.

      Reply
      • Jacqueline Bellefontaine

        October 19, 2020 at 5:53 pm

        Delighted you like the recipe and it has given you confidence to try more. I have been writing recipes for a long time and do pride myself in writing reliable recipes. If you add more fruit to the pudding take care not to overdo it or it can be harder to get the sponge to cook in the middle especially if the fruit you use is more watery.

        Reply
    4. Anna

      July 04, 2020 at 8:29 pm

      5 stars
      Easy recipe. Makes the perfect pudding. My daughter licked the bowl like a cat.

      Reply
      • Jacqueline Bellefontaine

        July 05, 2020 at 7:10 pm

        So pleased to hear that you and your daughter loved this pudding. Thank you for taking the time to leave a comment it always brings a smile to my face to read a lovely comment like this.

        Reply
    5. Balvinder

      July 25, 2017 at 2:05 pm

      I have only used gooseberries in chutney, quick stir fry or preserve. This is the first time I am seeing in a pudding. Would certainly love to try pudding.

      Reply
      • Jacqueline Bellefontaine

        July 26, 2017 at 2:07 pm

        Thank you Im sure you will like it. Gooseberries are ideal for those who dont like too sweet a dessert.

        Reply
    6. Angela / Only Crumbs Remain

      July 23, 2017 at 4:16 pm

      Ooh this certainly brings back some tastey memories Jacqui. Mum often used to make Eves Pudding and, like you, occassionally substituted the apples for gooseberries. To be honest I can't remember the last time I had some gooseberries, like you say they're not often found in the shops these days sadly. I think those of us who don't grow them need to start asking our local supermarkets for them - perhaps they'll then get the idea that some, granted not all, folk love them.
      Angela x

      Reply
      • Jacqueline Bellefontaine

        July 24, 2017 at 12:24 pm

        Thanks Angela
        It's always worth a try asking at the supermarket. I think its a shame they have fallen out of favour but I think they are making a come back so I shall do my bit to encourage people to seek them out and use them.

        Reply
    7. Corina Blum

      July 22, 2017 at 5:14 am

      This would definitely be my kind of pudding and I am certainly in the loving gooseberries camp too! It's such a shame you don't see gooseberries in the shops very often. We picked ours from our local pick your own farm but the children were not very keen on the prickles so I didn't manage to pick as many as I wanted - they wanted to move on the strawberries instead!

      Reply
      • Jacqueline Bellefontaine

        July 24, 2017 at 12:25 pm

        Ha Ha Corina I have to confess as a child I was only interested in picking strawberries too!

        Reply
    8. Monika Dabrowski

      July 21, 2017 at 7:29 am

      5 stars
      Oh, how delicious! I love the idea of using gooseberries in this recipe. And it makes so quickly too! If I wasn't so busy packing and getting ready for my holiday I'd be seriously tempted to make it:) Thank you for bringing it to #CookBlogShare!

      Reply
      • Jacqueline Bellefontaine

        July 24, 2017 at 12:25 pm

        Thanks Monika. Hope you have a great holiday.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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