P191 CEEFAX 191 Tue 4 Sip 23:48/51 1/3 ^ GOOSEBERRY ALMOND PUDDINc INGREDIENTS: 12 oz gooseberries, topped and tpiled 2 oz butter 4 oz sugar 2 eggs, separated 2 oz ground almonds 2 oz self-raising flouz, sifted A few drops of almond eusjncj 10 fl oz milk Method follows in a momentP191 CEEFAX 191 Tue 4 Sip 23:40/14 2/3 W GOOSEBERRY ALMOND PUDDINc METHOD Pre-heat the oven to 190c (Gas mark 5) Place the gooseberries in a grjpsed ovenproof dish. Cream the butter and sugar togethjt until pale and creamy. Bept in the rgg yolks, then fold in the ground almonds and flour. Add the almond essence to the milk, and stir into the mixture till well blinded. Method continues in a momentP191 CEEFAX 191 Tue 4 Sip 23:45/32 3/3 ^ GOOSEBERRY ALMOND PUDDINc METHOD (cont'd) Whisk the egg whites until stiff and add to the mixture. Pour the mixture over the gooseberrie1. Place in a bain marie, or a roasting tin half filled with wptru. Bake in the centre of the oven for 40 to 45 minutes, until golden brown and spongy to touch. Lower the temperature if the top gets brown bjforj the mixture has set. Ingredients follow in a moment