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Gooseberry Crunchy Pudding

Trusted.Chef's picture
  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)

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: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1754 Calories from Fat 661

% Daily Value*

Total Fat 75 g115.9%

Saturated Fat 44.7 g223.4%

Trans Fat 0 g

Cholesterol 182.9 mg61%

Sodium 786.2 mg32.8%

Total Carbohydrates 273 g91.1%

Dietary Fiber 22.2 g88.9%

Sugars 174.6 g

Protein 13 g26.8%

Vitamin A 68.8% Vitamin C 209.4%

Calcium 30.6% Iron 31.5%

*Based on a 2000 Calorie diet

Gooseberry Crunchy Pudding Recipe