Camden New Journal - Reciepe for Gooseberry Layer Pudding

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008

Clare Latimer's recipe for
Gooseberry Layer Pudding

Gooseberry Layer Pudding
This is a lovely pudding and that wonderful perfumed flavour of the gooseberries really comes to the fore.
Gooseberries have such a short season so crack on and have a go.

Serves 6 to 8
Ingredients
12 slices good quality white bread, crusts removed;
50g of butter;
900g of green
gooseberries;
450g sugar
Three elderflower heads, optional;
450ml of cream;
225ml of milk;
Four large eggs, beaten lightly;
One teaspoon of vanilla essence;
170g of sugar;
One tablespoon of light brown sugar for sprinkling on top of the
pudding.

Method
Put the gooseberries into a saucepan with the sugar and elderflowers and stir over a moderate heat until the fruit bursts, discard the elderflowers.
Butter the bread and arrange four slices, buttered side down, in a single layer in a 20.5cm square china dish.
Spoon one-third of the gooseberry mixture over the bread and then another layer of bread, buttered side down, followed by another third of the gooseberry mixture, finally cover with the remaining bread, buttered side down. Reserve the remainder of the gooseberry and elderflower compote to serve with the pudding.
In a bowl, whisk together the cream, milk, eggs, vanilla essence and sugar and then pour over the bread. Sprinkle the sugar over the top, allow to stand for at least one hour. Preheat the oven to 180C/350F/gas mark 4.
Bake in a bain-marie – the water should be two thirds way up the sides of the baking dish. Bake for one hour or until the top is crisp and golden.
Serve warm with crème fraiche and the remainder of the gooseberry and elderflower mixture.

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