A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
Ingredients
- 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
Method
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Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
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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.
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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.