One of my very favourite summer fruits is the gooseberry. They are incredibly delicious in all manner of desserts, bakes and preserves, and I try and make the most of them when they are in season every year. Gooseberry jam is a real favourite in my house, so I’ve just made another batch of that using Vivien Lloyd’s excellent recipe.
With a few gooseberries left over, I decided to get baking and made these gooseberry crumble muffins which were absolutely delectable. They are light and buttery and packed with juicy gooseberries. The topping is just divine and really makes these something special indeed.
I also made a gooseberry compote which I am loving served with some natural live yoghurt for breakfast. I can also testify that it is delicious served spooned onto vanilla ice cream as a super simple dessert which is lovely and refreshing on these hot evenings.
I hope you enjoy these recipes if you make them. I was recently asked about recipe testing for this blog. I take the same attitude here as I did with my books and ensured that absolutely everything is thoroughly tested before making the cut. All recipes are fully tried and triple tested before I share them here.
Gooseberry crumble muffins
For the crumble topping
25g demerera sugar
50g plain flour
For the muffin mixture
120g butter, melted
150g caster sugar
100g self raising flour
75g wholemeal self raising flour
1/2 tsp bicarbonate of soda
2 large eggs, beaten
3 tsp milk
1 tbsp vanilla extract
225g gooseberries, washed and topped and tailed
1) Preheat the oven to 180C and set out a muffin tray with 12 cake cases
2) Start my making the crumble mix. Cut the butter into small cubes and add the sugar and flour. Rub together using your finger tips until the mixture resembles wet sand. Stir in the oats until they are evenly distributed through the mixture and set aside.
3) Now it’s time to prepare the muffin mixture. Start by melting the butter. Once melted, set aside to cool for a minute or two.
4) Place the sugar into a mixing bowl and sift in the flour and bicarbonate of soda. Make a well in the centre. Set aside.
5) Take a separate bowl and add the eggs, milk and vanilla extract. Whisk together. Pour in the melted butter, whisk again and pour into the flour and sugar mixture. Gently mix together until just combined. Take care not to overmix. Now, add the gooseberries in and stir gently.
6) Spoon the muffin mixture evenly into the cake cases. Sprinkle the crumble mixture over the top.
7) Bake for 20-25 minutes until golden brown and well risen.
This is hardly a recipe, but take 500g of washed, topped and tailed gooseberries and add them to a large pan. Add 100g golden caster sugar and 3 tablespoons of water. Cool gently on a low-ish heat for around 20 minutes until the fruit has softened. Stir regularly.
Allow to cool and served chilled on its own or with yoghurt or ice cream.