Gooseberry Queen Pudding Recipes

GOOSEBERRY EVE'S PUDDING

Steps:

• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Butter a 1.25l/2¼pt (5 cup) ovenproof dish.
• Place the gooseberries in the dish and drizzle over the elderflower cordial.
• Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time beating well after each addition.
• Fold in the flour. Then carefully spoon the cake mixture over the gooseberries and level the surface.
• Bake in the centre of the oven for 50 minutes to 1 hour or until the cake is risen and golden and a skewer inserted into the centre comes out clean.
• Allow to stand for 10-15 minutes before serving.

GOOSEBERRY QUEEN PUDDING RECIPE

Steps:

• Put fruit into a pan with 5tbsp water and cook gently until tender (no sugar). Purée the fruit (without draining it) by pushing it through a sieve.
• Mix the crumbs into the purée to soak up the juices. Leave for 15 mins and add more crumbs if there is still liquid showing.
• Set the oven to 180°C/Gas Mark 4. Beat the mixture well and add the 2tbsp sugar to taste, then beat in the egg yolks. Spoon into the pie dish and bake for 20 mins.
• Whisk the egg whites to a stiff foam, whisk in the rest of the sugar. Spoon the meringue on to the pudding and pop it back in the oven for 10 mins to brown and set. Serve hot or cold.

GOOSEBERRY CUSTARD TARTLETS

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured work surface, roll out dough to about 3/8 inch thick. Cut out eight 7-inch rounds, and transfer each round to a 4-inch round tart pan with a removable bottom. Fold edges under, and press dough into sides and corners of tart pans. Chill in freezer until firm, about 15 minutes.
• Prick bottoms of shells all over with a fork. Transfer to a rimmed baking sheet. Line each shell with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove parchment and weights. Let cool completely on a wire rack.
• Preheat oven to 350 degrees. Whisk eggs, yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
• Toss gooseberries with remaining 1/4 cup sugar in a medium bowl. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops with sugar.
• Bake, rotating halfway through, until custard is just set and gooseberries are soft, about 35 minutes. Transfer to a wire rack to cool 15 minutes. Serve warm.

QUEEN OF PUDDINGS

Steps:

• In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
• Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
• In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
• Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
• Warm the jam in a small saucepan and spread it over the baked custard.
• Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
• Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.