GOOSEBERRY SLICE
Back by popular demand this fantastic slice is wonderful served warm as a pudding with whipped cream or simply served cold as a wonderful fruity slice. I have used Butlers fantastic frozen gooseberries for this and they work beautifully.
250g chilled butter , chopped 250g self-raising flour
125g ground almonds
125g light muscovado sugar or brown sugar 350g gooseberries , fresh or frozen 85g caster sugar , plus extra 50g flaked almonds
METHOD
Heat oven to 190C. 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 hour 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.