Gooseberry and Rhubarb Pudding Veg
HT DP English
Vegetarian Desserts Pudding England British
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
Preheat the oven to 180C, 350F, Gas Mark 4.
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,
In a mixing bowl, cream together the sugar and butter until pale and fluffy.
the egg a little at a time until well incorporated.
Sift together the flour and cocoa then add to the egg mixture together with the
Spread the cake mixture over the fruit and level the top with a palette
Bake in the oven for about 1 hour. Serve hot with cream, custard or ice cream.
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