A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
Prep:15 mins Cook:1 hrs
Nutrition per serving
250g chilled butter, chopped
250g self-raising flour
125g ground almonds
125g light muscovado sugar
350g gooseberries, fresh or frozen
85g caster sugar, plus extra
50g flaked almonds
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.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 3144 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16