Hot Gooseberry Trifle

    20 min

    I have used this gooseberry trifle recipe - which I believe I got from a magazine when the kids were small - for many, many years. It is easy to prepare and makes a delicious sweet course.


    Gloucestershire, England, UK
    9 people made this

    Serves: 4 

    • 1 jam filled Swiss roll
    • 280g (10 oz) canned or frozen gooseberries
    • 6 tablespoons water
    • 55g (2 oz) sugar
    • 450ml (3/4 pint) milk
    • 2 level tablespoons custard powder
    • 25g (1 oz) sugar (for the custard)
    • 2 eggs, separated
    • 25g (1 oz) caster sugar

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the Swiss roll into half inch slices and arrange them in an ovenproof dish.
    2. Prepare and cook frozen gooseberries in 6 tablespoons of water with 55g (2 oz) sugar, (sugar not required if using canned gooseberries) until tender.
    3. Drain the gooseberries and make up the juice to 600ml (1 pint) with milk.
    4. Arrange gooseberries over the Swiss roll.
    5. Blend custard powder and 25g (1 oz) sugar and egg yolks with a little of the milk mixture.
    6. Boil remaining milk and stir it into the blended mixture. Return to the pan, bring to the boil and cook, stirring continuously, for 2 minutes. Pour over the gooseberries.
    7. Whisk egg whites until stiff, add caster sugar (folding it into the egg whites using a metal spoon) and continue to whisk until stiff again.
    8. Pile onto the trifle and bake in a moderate oven, 180 C / Gas Mark 4, for 10 minutes to brown the top.

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