I finally found some gooseberries in a supermarket, Waitrose had some. I love Waitrose for their fruit as it seems to last a lot longer than other supermarkets, I don't mind paying that little bit extra if I know I'm going to eat it all and not chuck half of it out. Back to the pudding, delicious, lovely and fruity and just the right fruit to pudding ratio.
Gooseberry and Orange Pudding
(from Great British Puddings - The Pudding Club)
900g gooseberries, topped and tailed
2 tbsp brown sugar
finely grated zest 1 orange
few drops vanilla essence
175g butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
Preheat the oven to 200C and grease a medium sized ovenproof baking dish. Put the gooseberries into the dish and sprinkle with the sugar, orange zest and vanilla essence.
In a mixing bowl, cream together the butter and caster sugar until pale and fluffy, then beat in the eggs one at a time. Sift in the flower and stir until incorporated. Spread the mixture over the gooseberries and bake for 40-50 mins until the sponge is golden. Serve with custard or ice cream.