Gooseberries are perfect for traditional family puddings like this one. When they are out of season, other fruits such as apple, plums or rhubarb could be used instead.
ingredients
serves 4
5 cups gooseberries
4 tbsp superfine sugar
1 cup rolled oats
3/4 cup whole wheat flour
4 tbsp sunflower oil
4 tbsp demerara sugar
2 tbsp chopped walnuts
natural yogurt or custard, to serve
method
1. Preheat the oven to 200°C/400°F/. Place the gooseberries in a pan with the superfine sugar. Cover the pan and cook over a low heat for 10 minutes, until the gooseberries are just tender. Tip into an ovenproof dish.
2. To make the crumble, place the oats, flour and oil in a bowl and stir with a fork until evenly mixed.
3. Stir in the demerara sugar and walnuts, then spread evenly over the gooseberries.
4. Bake for 25 - 30 minutes, or until golden and bubbling. Serve hot with yogurt, or custard made with skimmed milk.
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