Goose­berry & al­mond streusel squares


Serves 8 Prep 15 mins Cook 50 mins-1 hr 67p a por­tion 589 kcals, 38g fat, 17g sat. fat, 32g sugar 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

1 Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm bak­ing tin with some bak­ing parch­ment.

2 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.

3 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 8 squares and en­joy with a cup of tea or serve as a pud­ding with cus­tard.

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