Gooseberry Fool Recipe
Cooking Time: about 20 minutes
You will need for 4 servings:
1i lb. gooseberries 8 oz. sugar
3 tablespoons water 1 pint thick custard
1 Top and tail the goosberries and cook in the water.
2 When nearly tender, add the sugar.
3 When soft, pass through a sieve and allow to become cold.
4 Slightly whip the custard and fold into the gooseberry purde.
5 Pour into a glass dish and serve very cold.
Jellied fruit flan
Cooking Time: about 10 minutes You will need for 4 servings: 1 cooked pastry flan 2 teaspoons powdered case (87) canned fruit
Gelatine sugar to taste
1 Fill the flan case with drained, canned fruit.
2 Heat 1 pint of the drained juice in a small pan and stir in the gelatine.
3 Heat gently until the gelatine dissolves, add sugar to taste.
4 Leave in a cool place until just about to set.
5 Spoon over the fruit and leave until set.
Cranberry lattice tart
Cooking Time: 25 minutes You will need for 4 servings:
4 oz. plain flour 1 teaspoon castor
2 oz. cornflour sugar
3 oz. butter 1 egg yolk For the filling:
2 oz. raisins 1 oz. walnuts,
2 oz. currants chopped
2 oz. sultanas 8 oz. can cranberry
1 oz. mixed peel, sauce chopped
1 Sieve together the flour and cornflour.
2 Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and egg yolk and mix to a stiff dough.
3 Roll out, line a 7-in. flan ring.
4 Mix all the ingredients for the filling together and place in the flan case. Make a lattice design on the top of the tart using the pastry trimming.
5 Bake at 350°F, Gas Mark 4 for 20-25 minutes.
6 Serve hot or cold with cream or custard.
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