Gooseberry Squares Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
• Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
• Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

Steps:

• Preheat oven to 350 degrees F & set out a 9-inch square baking pan.
• In a bowl, combine flour, powdered sugar & nuts, then cut in the butter until mixture resembles coarse meal.
• Press flour mixture evenly into the baking pan & bake 15 minutes.
• About 5 minutes before crust is done, in a saucepan combine gooseberries, sugar & cornstarch, cooking & stirring about 4 to 5 minutes or until thickened.
• Pour over baked crust, then let cool completely, before slicing & serving!

Steps:

• Grease a 13x9 pan with butter, then cover in tin foil and grease foil again wtih butter.
• For the base, sift together the dry ingredients and then cut in the butter until the mixture is like coarse crumbs. Press onto tin foil. Bake in an oven at 180' for 10 minutes or until pale golden in colour.
• Remove from oven.
• Mix together eggs, sugar, vanilla and flour. Then you can either roughly chop gooseberries and mix in or toss in gooseberries whole and mulch up with your hands (latter gives a more integrated flavour but it is messy).
• Pour wet mix onto base and put back in the oven for approx 35 minutes or until the top is nicely firm and the berries are showing up brown in places.
• Enjoy!

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.