1 lb (450 g) gooseberries, topped and tailed
1/2 cup (100 g) 4 oz sugar
1/2 cup (100 g) 4 oz sugar
for the topping
1 cup (100 g) 4 oz self raising (self rising) flour
25 g (1 oz) margarine
about 4 tbsp (60 ml) milk, plus extra for brushing
40 g (1 1/2 oz) glace cherries, chopped
3/8 cup (40 g) 1 1/2 oz blanched almonds, chopped
2 tbsp (30 g) 1 oz sugar
25 g (1 oz) margarine
about 4 tbsp (60 ml) milk, plus extra for brushing
40 g (1 1/2 oz) glace cherries, chopped
3/8 cup (40 g) 1 1/2 oz blanched almonds, chopped
2 tbsp (30 g) 1 oz sugar
method
1. Place the gooseberries in a saucepan with the sugar.
2. Cook gently, stirring occasionally, until the fruit is soft. Transfer to an ovenproof dish.
3. Set the oven at 220°C (425°F) gas 7.
4. Sift the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
5. Stir in enough milk to make a soft dough.
6. In a small bowl, mix the cherries with the almonds and sugar.
7. Turn the dough out on to a lightly floured surface and knead it gently into a smooth ball.
8. Roll or pat the dough to a 15 cm (6 inch) square and spread the cherry mixture over the top, leaving a 1 cm/1/2 inch border around the edge.
9. Brush the edge of the dough with milk, then roll it up to enclose the filling.
10. Press the join together. Cut the roll into eight equal pinwheels and arrange these on top of the gooseberries.
11. Bake for about 15 minutes, until the topping is risen and cooked. Serve at once.
2. Cook gently, stirring occasionally, until the fruit is soft. Transfer to an ovenproof dish.
3. Set the oven at 220°C (425°F) gas 7.
4. Sift the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
5. Stir in enough milk to make a soft dough.
6. In a small bowl, mix the cherries with the almonds and sugar.
7. Turn the dough out on to a lightly floured surface and knead it gently into a smooth ball.
8. Roll or pat the dough to a 15 cm (6 inch) square and spread the cherry mixture over the top, leaving a 1 cm/1/2 inch border around the edge.
9. Brush the edge of the dough with milk, then roll it up to enclose the filling.
10. Press the join together. Cut the roll into eight equal pinwheels and arrange these on top of the gooseberries.
11. Bake for about 15 minutes, until the topping is risen and cooked. Serve at once.
serving amount
serves 4
rate this recipe
7.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
