Mixed Berry Crumble Pudding

I had a friend coming round for dinner and I ummed and ahhed about what to make for dessert, basically key ingredients that needed eating were gooseberries, raspberries and an egg white. I'm quite proud of having made this dessert up ALL BY MYSELF, I didn't even glance at a recipe book.

Ingredients (to serve 4)
for the fruit:
250g gooseberries
1 tbsp light brown sugar
100g raspberries
for the topping:
50g butter
50g caster sugar
20g ground almonds
½ tsp baking powder
20g porridge oats
1 tbsp creme fraiche
20g rice flour
1 egg white


1. First top and tail the gooseberries, give them a quick wash and put into a pan with the sugar and 2 tablespoons of water. Simmer for about 15 minutes until they are softened. Taste and add more sugar if you like. Add the raspberrries, cook for a further couple of minutes and then remove from the heat.

2. Meanwhile beat the butter and sugar until light and creamy. Add the almonds, baking powder and oats and mix well. Stir in the crème fraîche and the flour.

3. In a separate bowl whisk the egg white to stiff peaks. Fold into the cake mixture a little bit at a time being careful not to mix too much as the air will go.

4. Spoon the fruit into 4 ramekins and top with the cake mixture. Bake in a preheated 180°C/gas 4 oven for about 15-20 minutes until the cakes are golden on top.

Serve with cream or hot custard.

Variations: You can easily use different berries, or even apple or rhubarb. If you don't have an egg white that needs using chuck a whole egg in and take out the créme fraîche, plain wheat flour can replace the rice flour.

I'd love to hear how you get on if anyone tries this recipe.