Gooseberry And Crumble Cake Bars Recipe

These crumbly cake bars are the perfect sweet treat to pack away on a picnic. The combination of tart gooseberry, zesty citrus and a delicious crumbly texture make for a super sweet snack.

Serves 12 (makes 12)-25 mins to prepare and 50 mins to cook

400g (13oz) gooseberries, stems removed
100g (3 1/2oz) butter
150g (5oz) golden caster sugar
1 egg, beaten
275g (9oz) self-raising flour
100ml (3 1/2fl oz) milk
For the crumble
75g (3oz) butter
100g (3 1/2oz) self-raising flour
125g (4oz) golden caster sugar
1/2 orange, zested
1/2 lemon, zested

Preheat the oven to gas 3, 170°C, fan 150°C and line a 30cm x 20cm (12in x 8in) tin with nonstick baking paper. Heat the gooseberries gently in a small saucepan until they start to soften slightly and the liquid reduces, then allow to cool.

In a bowl, mix the crumble ingredients together with your fingers until it resembles breadcrumbs, then set aside.

In a large bowl, mix together the butter and sugar until light and fluffy, then gradually add the egg. Add the flour and milk, and then gently fold in the gooseberries.

Recipe courtesy of Tesco
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