Thursday, 8 November 2012

Chocolate Gooseberry Pudding Recipe

I'm still on my chocolate kick at the moment, and today's recipe is a modern Welsh recipe for a chocolate gooseberry pudding. I've been using up some of my summer fruit and gooseberries are one of my all-time favourites. In Welsh it's called: Pwdin Eirin Mair Siocled

Chocolate Gooseberry Pudding Recipe

Pwdin Eirin Mair Siocled


175g (6 oz) butter, softened
175g (6 oz) caster sugar
3 eggs
175g (6 oz) self-raising flour
1 tsp baking powder
50g (2 oz) ground almonds
25g (1 oz) cocoa powder
a few drops of almond essence
400g (1 lb) gooseberry compote


Cream together the butter and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift the flour into a clean bowl then fold in the butter and egg mix before mixing in the cocoa powder with a metal spoon. Finally, work in the almonds and almond essence.

Turn half the batter into a well-greased 20cm diameter cake tin then top with the gooseberry compote before topping with the remaining chocolate batter mix.

Transfer to an oven pre-heated to 180ÂșC and bake for about 40 minutes, or until cooked through. Serve hot, accompanied by custard.

Find more British recipes on the Recipes from the British Isles page of this blog.

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