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Gooseberry Eve's Pudding
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
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
Calories
354
kcal
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 18
0℃ (160℃ fan)/350°F/gas mark 4. Butter a 1.25l/
2¼
pt (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:
354
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
106
mg
|
Sodium:
179
mg
|
Potassium:
187
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
780
IU
|
Vitamin C:
16.2
mg
|
Calcium:
49
mg
|
Iron:
0.8
mg