Grandma's Gooseberry Upsidedown Cake Recipe
For the very best way to eat gooseberries do try this family recipe.
Base:
Soft brown sugar
Gooseberries
Sponge:
2 eggs
4 oz sugar
4 oz flour
4 oz butter or margarine
Grease a flat 8" cake tin, line with greaseproof paper and grease again. Cover the bottom with a generous quantity of soft brown sugar, then layer with the prepared gooseberries.
Cover with a standard, plain sponge mixture and bake in a moderate oven at 180ยบ C for 35-50 minutes until golden brown.
Allow to cool, chill, turn out and serve.
I think that an elderflower ice-cream would go really well with this, but I must confess to never having got around to actually making any.
Filed under All Recipes, Fruit, Gooseberries, Members Recipes, Vegetarian Recipes by
Comments on Grandma's Gooseberry Upsidedown Cake Recipe »
Cath Woodley @ 9:01 pm
I am an allotment holder too and discovered a really quick easy recipe for blackcurrant jam that you might be interested in:-
Take 1lb of blackcurrants and 1 1/2 lbs sugar (obviously you could always tweek this recipe to suit your quanty) mix together and leave overnight. next day slowly disolve fruit and sugar until clear. boil for 3 mins and leave to stand for 1/2 hour to cool. pour into prepared jars (2 x 1lb jars) and voila!
angela williamson @ 9:10 pm
my husband came home with some lovely juicy gooseberries tea time (off of his allotment) and I must admit I haven't cooked goosies for years. I looked on the 'net' and decided to cook your recipe. I am looking at my dish of pudding now and I must tell you it's 'mouthwateringly good – bloody lovely, in fact! I have only ever tasted gooseberry tart before, so this recipe was a bit of a change for me! I will definitely try it again. Thanks again!