Gooseberry Streusel


Steusel Topping



Steusel Topping

  1. Sift the flour for the streusel topping into a bowl.
  2. Add the butter in pieces and mix together until the mixture looks like coarse crumbs.
  3. Add the sugar and set aside.

Cake Mixture

  1. Cream the butter and sugar until soft and light.
  2. Lightly mix the eggs and vanilla essence and add to creamed mixture a little at a time, beating well after each addition.
  3. Gently fold in the sifted flour a little at a time, add the milk with the last addition of flour and mix until blended.


  1. Pre-heat oven to 350F/180C/Gas mark 4.
  2. Line a 20cm backing dish with greased, greaseproof paper.
  3. Spoon cake mixture into prepared dish and spead level, then cover with the fruit.
  4. Sprinkle the streusel topping over the fruit.
  5. Bake in preheated oven for 1 hour.
  6. Allow to cool in the dish before removing.


Beware : The bottom burnt before the top turned golden.

Try Rhubarb instead of the gooseberries.

We added Almond flakes, and dessicated Coconut to the topping.