3/4 cup 170 g (6 oz) butter
3/8 cup (75 g) soft brown sugar
25 g (1 oz) chopped nuts
350 g (12 oz) gooseberries, topped and tailed
1 cup (100 g) 4 oz self raising (self rising) flour
1/4 level tsp (1.25 ml) salt
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
3/8 cup (75 g) soft brown sugar
25 g (1 oz) chopped nuts
350 g (12 oz) gooseberries, topped and tailed
1 cup (100 g) 4 oz self raising (self rising) flour
1/4 level tsp (1.25 ml) salt
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
method
1. Melt 75 g (3 oz) butter in a pan, add the brown sugar, stir well, add the nuts.
2. Butter a deep ovenproof dish and pour in the mixture. Place the gooseberries in a layer on top.
3. Sieve the flour and the salt. Whisk the remaining 100 g (4 oz) butter with the caster sugar, add the eggs and flour gradually, stirring well.
4. Pour over the fruit and bake in the oven at 180°C (350°F) mark 4 for 35 minutes. When cooked, turn out on to a dish so that the gooseberries are on top.
2. Butter a deep ovenproof dish and pour in the mixture. Place the gooseberries in a layer on top.
3. Sieve the flour and the salt. Whisk the remaining 100 g (4 oz) butter with the caster sugar, add the eggs and flour gradually, stirring well.
4. Pour over the fruit and bake in the oven at 180°C (350°F) mark 4 for 35 minutes. When cooked, turn out on to a dish so that the gooseberries are on top.
serving amount
serves 4
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