gooseberry friands on a napkin on a wooden table
Print Recipe

Gooseberry Custard Friands (gluten-free)

Gooseberry Custard Friands are the perfect little bite of cake for the summer. Light gluten-free friands topped with a vanilla custard and a sweetly tart fresh gooseberry jam.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Servings: 12 friands
Calories: 362kcal
Author: Georgina Hartley


Quick Gooseberry Jam

  • 300 g gooseberries topped and tailed
  • 40 g caster sugar
  • 40 g water


  • 150 ml whole milk
  • ½ teaspoon vanilla extract
  • 2 small egg yolks
  • 30 g caster sugar
  • 1 tablespoon cornflour


  • 250 g icing sugar
  • 160 g almond flour you can use ground almonds
  • 100 g gluten-free plain flour blend *I used Doves Farm
  • ½ teaspoon salt
  • 200 g butter melted
  • 180 g egg whites about 6


Gooseberry Jam

  • Place the caster sugar and water in a saucepan and heat until the sugar has dissolved.
  • Pour in the gooseberries and cook on a gentle heat until the gooseberries have burst. Stir and carry on cooking for another 5 minutes then remove from the heat and leave to cool.


  • Pour the milk into a small saucepan with the vanilla extract and heat until just under boiling point then turn off the heat.
  • Whisk together the egg yolks, caster sugar and cornflour until pale and thickened.
  • Then very carefully pour the hot milk into the egg mixture, whisking all the while to stop the egg from curdling.
  • Once all the milk has been incorporated into the eggs pour back into the saucepan then bring up to a careful boil whisking continuously until the mixture is very thick and smooth. Remove from the heat and leave to cool.


  • Pre-heat the oven to 180°C and butter a 12 hole friand tin.
  • In a separate bowl mix the almond flour, gluten-free plain flour, the icing sugar and salt together.
  • Stir in the melted butter until completely combined.
  • Then in another bowl whisk the egg whites until light and foamy.
  • Fold the egg whites into the rest of the batter until combined.
  • Divide the batter between the friand moulds, then top with a teaspoon or two of custard and then finish with a teaspoon of gooseberry jam.
  • Bake for 25 minutes then remove from the oven. Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack.


Calories: 362kcal | Carbohydrates: 38g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 248mg | Potassium: 97mg | Fiber: 3g | Sugar: 27g | Vitamin A: 550IU | Vitamin C: 6.9mg | Calcium: 62mg | Iron: 0.9mg