Such an easy recipe that was just delicious this week made with gooseberries. It is half a crumble, everyone's favourite pudding and half a cake, so it is good warm with yogurt or cream and really good too when cold the next day eaten with a cup of tea. I intended to freeze some of it for another week but it was so yummy it all got eaten over two days.
I have made it before with raspberries and red currants as the fruit layer. With the gooseberries coming into abundance I tried this variation. I cooked 400g of gooseberries with a splash of water and two large spoons of sugar till they were just collapsing. Then I drained them and thickened all the resulting juices with a little dissolved arrowroot. When this was cold I put it in instead of the jam and raw fruit.
Next time I' ll try rhubarb.
Berry Streusal Cake
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