An unusual twist on Queen of Puddings but absolutely delicious, we’re sure you’ll agree. It’s based on a recipe first featured in Woman’s Weekly in 1922
Prep time: 25 mins
Cooking time: 30 mins
Total time: 55 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 500g (1lb) fresh or frozen gooseberries
- 125g (4oz) Madeira cake crumbs, or breadcrumbs
- 125g (4oz) caster sugar, plus 2 extra tbsp
- 2 medium eggs, separated
- 900ml (1½ pint) pie dish, buttered
- Put fruit into a pan with 5tbsp water and cook gently until tender (no sugar). Purée the fruit (without draining it) by pushing it through a sieve.
- Mix the crumbs into the purée to soak up the juices. Leave for 15 mins and add more crumbs if there is still liquid showing.
- Set the oven to 180°C/Gas Mark 4. Beat the mixture well and add the 2tbsp sugar to taste, then beat in the egg yolks. Spoon into the pie dish and bake for 20 mins.
- Whisk the egg whites to a stiff foam, whisk in the rest of the sugar. Spoon the meringue on to the pudding and pop it back in the oven for 10 mins to brown and set. Serve hot or cold.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.