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Gooseberry & almond streusel squares

Gooseberry & almond streusel squares

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A star rating of 4.6 out of 5.39 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cut into 8 squares

A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal589
fat38g
saturates17g
carbs56g
sugars32g
fibre4g
protein8g
low insalt0.78g
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Ingredients

  • 250g chilled butter , chopped
  • 250g self-raising flour
  • 125g ground almonds
  • 125g light muscovado sugar
  • 350g gooseberries , fresh or frozen
  • 85g caster sugar , plus extra
  • 50g flaked almonds

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, June 2009

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Overall rating

A star rating of 4.6 out of 5.39 ratings
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