- 250g chilled butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g self-raising flour
- 125g ground almonds
- 125g light muscovado sugar
- 350g gooseberries, fresh or frozen
The size of large grapes, but with a more spherical shape, gooseberries are related to the…
- 85g caster sugar, plus extra
- 50g flaked almonds
Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.