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Gooseberry traybake

This juicy seasonal traybake is the perfect way to use up freshly picked gooseberries. From the tartness to the sweetness, this tasty bake will go down a treat at picnics, parties, or as a delicious afternoon snack with your favourite cuppa.

  • 15 minutes prep. time
  • 40 minutes cooking time
  • Serves 16–20
  • Cakes, bakes & desserts
Freshly baked gooseberry traybake with a few slices cut
Tuck into this juicy traybake that's packed full of gooseberries | © National Trust Images/ Rebecca Janaway


For the base

  • 500g self-raising flour
  • 500g light brown sugar
  • 250g butter

For the topping

  • 3 eggs
  • 500g soured cream
  • 250g fresh gooseberries, roughly chopped


Top tip

Using a combination of different coloured gooseberries adds a beautiful finish to this traybake.

Step 1

Preheat your oven to 160°C (140°C fan/gas mark 3) and line a 30cm x 20cm deep-sided baking tray with parchment paper.

Step 2

For the base

Mix the flour and sugar, and rub in the butter until you have a sandy texture. Spread half this mixture in the lined tray and press down gently until you have an even layer.

Step 3

For the topping

Add the soured cream and eggs to the remaining flour mix and stir until just combined and a only few lumps still remain.

Step 4

Pour this mixture over the base layer in the tin and spread evenly. Top with the chopped gooseberries, sprinkling evenly over the surface.

Step 5

Place in the oven and bake for 35–40 minutes, or until golden and set.

Step 6

Once cooked, remove from the oven and let the traybake cool completely before cutting.

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