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Gooseberry Crunchy Pudding

Trusted.Chef's picture
Ingredients
  Gooseberries 1 Pound, topped and tailed (450 Grams)
  Sugar 2 Ounce (50 Grams)
  Butter 3 Ounce (75 Grams)
  Fresh breadcrumbs 4 Ounce (100 Grams)
  Demerara sugar 4 Ounce (100 Grams)
Directions

Place gooseberries in solid container, sprinkle with the sugar and cover with foil.
Put 300 ml (1/2 pint) water in the pressure cooker with the trivet and stand the gooseberries on thetrivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure slowly.
Strain the gooseberries so that only the fruit is used.
Melt 50 g (2 oz) butter in a frying pan and fry the breadcrumbs until golden.
Remove the crumbs from the pan and mix with half the demerara sugar.
Grease a 600-ml (1-pint) ovenproof souffle dish or small casserole that will fit in the cooker and put a layer of gooseberries on the bottom, then sprinkle with a layer of the crumb mixture.
Build up in layers, finishing with a crumb layer.
Cover the dish with greased foil, tie round the rim with string and make a handle.
Put 600 ml (1 pint) water into the pressure cooker, put in the trivet and stand the pudding in the cooker.
Bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure slowly.
Take out the pudding and remove the foil.
Dot the pudding with the remaining butter and sprinkle with the rest of the sugar, then brown it under a hot grill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Fried
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Gooseberry
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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