Desserts, FruitAlison Lambert


Desserts, FruitAlison Lambert

This is one of those wonderful old fashioned puddings, which is versatile and satisfying at the same time.  It is wonderful at anytime of the year, experiment with the seasons fruit.  Fresh peach and a scattering of raspberries in summer will be absolutely amazing, or summer mixed berries.  The options are unlimited.  Give it a try, and let me no some of your varieties.

Serves 6
900g young green gooseberries, topped and tailed
110g caster sugar
2 Tablespoon elderflower cordial (recipe on my blog)

For the topping
110g ice cold butter, cut into pieces
170ml buttermilk or fresh milk
1 heaped teaspoon sugar
275g flour
1 heaped teaspoon baking powder

Preheat the oven to 220`C
You will need a baking dish 23cm in diameter and 6 cm deep

All you do is arrange the fruit, caster sugar and elderflower cordial in the baking dish, then get on with the topping.

Place the sifted flour, salt, baking powder and butter (first cut into chunks) into the goblet of a food processor. Then switch on and give it a pulse (on/off) action several times until the mixture resembles fine breadcrumbs. Then pour in the buttermilk and switch on again briefly until you have a thick, very sticky dough.
Now spoon tablespoons of the mixture over the fruit – the more haphazardly you do this, the better. Lastly sprinkle the sugar over the top of the dough, then pop the dish on to a high shelf in the oven for 25-30 minutes or until it is a crusty golden brown. Serve it warm from the oven with (if you want a real treat) with a good quality ice cream. Or try homemade crème fraiche.