Recipe for Gooseberry Meringue Pudding
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- 1 plain sponge cake, or similar
- 900g (2lbs) green gooseberries
- 225g (8oz) caster sugar
- 2 egg whites
- 2 tablespoons caster sugar
Prepare the gooseberries by topping and tailing. Place them in a saucepan with a little water and sugar. Cook gently until the fruit is pulped. Cut the sponge into thick rounds and put a round at the bottom of a pudding basin (1.5 litre capacity). Cover with a layer of hot stewed gooseberries, then a second layer of cake until the dish is full. Cover the filled basin with a saucer and a weight, and leave to get cold. Preheat the oven to 170C (325F, Gas mark 3). Whisk the egg whites until they form stiff peaks. Add one-third of the sugar and whisk again until glossy and smooth. Now fold in the remaining sugar. Turn out the pudding onto a baking tray and cover the pudding with meringue. Cook in the oven until the whites are set and just beginning to colour. Serve with cream.
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