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Everyday Cooking - Gooseberry cobbler

July 2012                                                                                                                              


gooseberry cobblerEveryday Cooking is a feature of run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

Please e-mail Rosemary with your cooking comments, or ideas for this section of laterlife 





June 2012   


Gooseberry Cobbler

Glut of gooseberries this year?
Try our super pudding...



Fruit filling

1000g gooseberries, washed, topped and tailed
200g caster sugar


For the topping

200g self raising flour
2 tsp baking powder
50g butter
Pinch of salt
40g caster sugar
200ml buttermilk
1 tbsp demerara sugar


Heat oven to 190C/170C fan/gas 5.
Place the gooseberries and caster sugar in a saucepan with 4 tbsp water and cook, covered, for 5 minutes until the berries begin to pop, then tip the fruit into a baking dish.

Now make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls of the mixture on top of the gooseberries, then sprinkle with the Demerara sugar. Bake for 25 minutes or until golden brown and crusty. Stand for 5 minutes to cool slightly, then serve with some low-fat ice cream, fromage frais or custard.


  • Drain off some of the juice after cooking the gooseberries, otherwise the topping might not cook thoroughly. Sieved, the juice makes a lovely drink.
  • Buttermilk is available in most supermarkets these days, but if you can't find it then use either low-fat natural yogurt, thinned down slightly with a little cold water, or add 1 tbsp lemon juice to 150ml / ¼ pint milk and leave to stand for 5 minutes while it curdles.





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