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Gooseberry and Rhubarb Pudding  Veg  HT  DP  English   75mins


Serves 6     Hot   Fruit  Vegetarian   Desserts  Pudding England British  Europe



450g/1lb Fresh Rhubarb

1 x 275g/10oz Tin Gooseberries

75g/3oz Brown Sugar

Grated Rind of 1 Lemon

For the topping

50g/2oz Caster Sugar

50g/2oz Butter or Margarine

1 Large Egg

50g/2oz Self Raising Flour

1 tbsp Cocoa Powder

1 tbsp Milk




1. Preheat the oven to 180C, 350F, Gas Mark 4.


2. Drain the gooseberries, reserving the syrup. Cut the rhubarb into 2.5cm/1 inch lengths and place in a 15cm/6 inch soufflé dish together with the gooseberries,


3. In a mixing bowl, cream together the sugar and butter until pale and fluffy. Beat in the egg a little at a time until well incorporated.


4. Sift together the flour and cocoa then add to the egg mixture together with the


5.  Spread the cake mixture over the fruit and level the top with a palette knife.


6. Bake in the oven for about 1 hour. Serve hot with cream, custard or ice cream.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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