The Best Gooseberry Crumble Recipe!

the best gooseberry crumble recipeGooseberries bring back fond memories of my childhood, playing with my best friend in her Grandma’s garden while rushing to pick all the fruit so she could make us a yummy dessert. Unfortunately I never managed to find space to grow a Gooseberry bush at our old house and this year was the first time our new bush produced a useful quantity of fruit. It wasn’t a huge amount but it was definitely enough for one dessert heaped in comforting memories. So today I’m sharing what is in my opinion the best Gooseberry Crumble recipe, it’s super quick and easy plus it has a mega quantity of crumble topping. Incidentally if you think my Gooseberries look odd that’s because they’re pink Gooseberries!

gooseberriesWhat You’ll Need

450g / 16 oz Gooseberries

100g / 4oz Soft Brown Sugar

2 Tbsp Water

350g / 12oz Plain Flour

180g / 6oz Butter

180g / 6oz Soft Brown Sugar

1 Tsp Ground Cinnamon

 

Preheat the oven to 180C, 350F or Gas Mark 4

Step 1

After washing cut the top and tail from all the gooseberries. Tip. If you don’t want to get bored it helps to have another pair of hands to help with all the topping and tailing! Place the fruit into the bottom of your pudding dish.

Sprinkle over the brown sugar, then add the water and give the gooseberries a gentle stir to coat.

Step 2

Rub together the flour and butter with your fingertips until it resembles rough breadcrumbs in texture. Next add in the sugar and ground cinnamon and stir together gently.

Tip. If unlike me you prefer a leaner topping on your crumble then the quantities can easily be halved.

gooseberrycrumbleStep 3

Sprinkle the crumble evenly on top of the fruit and bake in the centre of the oven for 45-50 minutes or until golden.

Serve warm with oodles of cream, custard or ice cream.

 

 

Gooseberry Meringue Tart Recipe

gooseberrymeringuetartGood Morning everyone! I hope you’ve all been enjoying the fabulous weather the last few days, I most certainly have. Unfortunately the weather folks says it’s all downhill from here and the weekend is looking decidedly cold and dull. There’s no need to feel downcast though with plenty of St George’s Day events and parades planned over the next couple of days. Why not celebrate in style by making today’s super yummy Gooseberry Meringue Tart Recipe from Rachel’s Organic.

Using gooseberries in this recipe adds an exciting twist to a classic British tart

Ingredients:

•375g short crust pastry
•400g fresh gooseberries
•50g caster sugar
•3 tbsp cornflour
•4 egg yolks
•75g unsalted butter
•100g Rachel’s gooseberry yogurt

Meringue:
•4 egg whites
•115g caster sugar
•115g icing sugar
Makes: 22cm tarts serving 6-8 or 6 individual tarts 10cm each

Preparation time: 40 mins  Cooking time: 1 hour

Method:

Step 1. Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.

Step 2. To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.

Step 3.Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.

Step 4. Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.

Tip: this method will ensure a crispy meringue which doesn’t weep.

Share some #LoveAtFirstLight with this French Toast Recipe

IMG_2347Everybody needs a little lift now and then and Valentine’s Day is the perfect occasion to share the love! I’ve got a nasty cold at the moment and in the midst of feeling supremely sorry for myself I heard a knock at the door. Imagine my delight when the delivery man (who was probably shocked at my unkempt, ill appearance) gave me a Valentine’s hamper from Co-operative food. I had no clue this was coming and the surprise (along with the contents) really lifted my spirits! It reminded me how seemingly small acts of caring can really mean a lot to the recipient. So this Valentine’s Day show whoever you love (partner, friend or just yourself!) how much you care by taking the time to enjoy a wonderful breakfast or #LoveAtFirstLight

The co-op have partnered with Fred Sireix from First Dates to help Britain share the love. Pop over to >www.co-operativefood.co.uk/breakfasts to find a wondrous selection of romantic breakfast recipes. I’ve shared my favourite below.

 

frenchtoastFrench toast

Ingredients:

Strawberries

5 Loved by Us medium eggs

Nutella Hazelnut Chocolate Spread

5 tbsp caster sugar

6 slices of The Co-operative farmhouse bread

8g Loved by Us Scottish butter unsalted

70ml Semi-skimmed milk

Equipment:

Baking tray

Large bowl

Skillet

Spatula

Heart shaped cutter, knife or scissors

How to make:

Step 1 – Mix the eggs, milk and sugar in a large bowl and whisk until well blended.

Step 2 – Dip each slice of bread into the bowl, allowing it to soak up some of the mixture.

Step 3 – Melt a knob of butter over a large skillet on a medium heat and add the slices of bread. Fry until golden brown on both sides, flipping when necessary before plating up.

Step 4 – Using a heart shaped cutter, knife or even clean scissors, carefully cut  the toast into heart shapes.

Step 5 – Spread Nutella on each slice of toast and top with strawberries. Layer each slice on top of the other into a mini french toast mountain and tuck (back) in.