Sunday, 6 March 2011

Gooseberry Scrumble

I had some left over fruit scones from yesterday's afternoon tea and half a tub of clotted cream. What to do? I asked myself and so the Scrumble was born!

Ingredients (for two individual scrumbles)
1 punnet of gooseberrys
2-3 fruit scones (crumbled)
1 tablespoon sugar
1 knob butter

Put the gooseberries in two ramekins and sprinkle over the sugar. Crumble the scones and sprinkle on top of the gooseberries. Dot the top of t scrumble with the butter and bake in a oven (150-180C) for 30 mins or until the top is golden and crunchy and gooseberry juice is oozing out. Serve with a dollop of clotted cream or ice cream.

1 comment:

  1. Ohhhh, see, now I miss seeing your pictures. You have inspired me and the hunt is on for clotted cream. I make strawberries and cream over scone/biscuits and very much am excited to try the clotted instead of the whipped.

    Thanks, Alan. I enjoy your blog.