2 cups (225 g) plain flour (All purpose)
1 tsp baking powder
2 oz (50 g) shredded suet or grated margarine
golden syrup (substitute light corn syrup)
6 oz (175 g) gooseberries, topped and tailed
1 tsp baking powder
2 oz (50 g) shredded suet or grated margarine
golden syrup (substitute light corn syrup)
6 oz (175 g) gooseberries, topped and tailed
method
1. Preheat the oven to 375°F (190°C) Gas Mk 5.
2. Mix together the flour and baking powder and stir in the suet or margarine.
3. Mix with sufficient cold water to form a stiff dough.
4. Roll out on a lightly floured board into an oblong shape and spread with the golden syrup.
5. Place a layer of gooseberries over the syrup leaving a border of about 1/2 inch (1 cm) around the edge.
6. Brush this border with water and roll up the pastry sealing the ends firmly.
7. Place in a large baking tin or dish and bake in the oven for 1 hour until cooked through and golden.
8. Serve hot with custard or cream.
2. Mix together the flour and baking powder and stir in the suet or margarine.
3. Mix with sufficient cold water to form a stiff dough.
4. Roll out on a lightly floured board into an oblong shape and spread with the golden syrup.
5. Place a layer of gooseberries over the syrup leaving a border of about 1/2 inch (1 cm) around the edge.
6. Brush this border with water and roll up the pastry sealing the ends firmly.
7. Place in a large baking tin or dish and bake in the oven for 1 hour until cooked through and golden.
8. Serve hot with custard or cream.
serving amount
serves 4
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