Gooseberry Cobbler

If you're looking for a traditional fruity pudding that's also a bit lighter and healthier you will love this gooseberry cobbler recipe. It's lower in sugar than lots of hot puddings and a great dessert for when gooseberries are in season.

Course Dessert

Cuisine British

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 164kcal

Author Corina Blum

Ingredients

500 g gooseberries
50 g caster sugar You may need less

For the Topping

150 g self-raising flour
½ teaspoon baking powder
1 tablespoon caster sugar
50 g butter cubed
80 ml milk I used semi-skimmed
1 egg

Metric - US Customary

Instructions

Wash the gooseberries and snip off the ends. I just used my nails but you could use a small pair of scissors.
Put the gooseberries in a saucepan with a dash of water and a little sugar. Be careful not to add too much as you can always add a little more after stewing them for a short time. Bring the pan to the boil and let it cook for a couple of minutes. Taste the gooseberries and add a little more sugar if necessary.
Transfer the gooseberries to a greased ovenproof dish.
Put the flour, baking powder and sugar in a bowl. Rub the butter in with your fingers.
In another smaller bowl or jug, beat the egg and add the milk. Then pour this mixture into the bowl with the flour. Stir until it is just combined and then drop spoonfuls of the mixture onto the top of the gooseberries.
Bake for 20-25 minutes at 180°C. Let it cool slightly and then serve warm.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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