This classic gooseberry queen pudding is an easy, summer dessert. Tangy gooseberry puree, combined with madeira cake, and topped with light, fluffy meringue. An unusual twist on Queen of Puddings but absolutely delicious, we’re sure you’ll agree. It’s based on a recipe first featured in Woman’s Weekly in 1922. This recipe serves 4 people and will take only 55 mins to make and bake. A portion of this tangy dessert works out at only 338 calories per serving. Store leftovers in an airtight container in the fridge for up to 2 days. This summer dessert is ideal served with fresh cream or ice cream for a sweet treat.
- 500g (1lb) fresh or frozen gooseberries
- 125g (4oz) Madeira cake crumbs, or breadcrumbs
- 125g (4oz) caster sugar, plus 2 extra tbsp
- 2 medium eggs, separated
- 900ml (1½ pint) pie dish, buttered
Put fruit into a pan with 5tbsp water and cook gently until tender (no sugar). Purée the fruit (without draining it) by pushing it through a sieve.
Mix the crumbs into the purée to soak up the juices. Leave for 15 mins and add more crumbs if there is still liquid showing.
Set the oven to 180°C/Gas Mark 4. Beat the mixture well and add the 2tbsp sugar to taste, then beat in the egg yolks. Spoon into the pie dish and bake for 20 mins.
Whisk the egg whites to a stiff foam, whisk in the rest of the sugar. Spoon the meringue on to the pudding and pop it back in the oven for 10 mins to brown and set. Serve hot or cold.
Queen of Puddings is usually made with custard and jam - check out our easy recipe here