Gooseberry Custard Friands

Gooseberry Friands with a forkful taken out showing soft and tender crumb.

Gooseberry Custard Friands are the perfect little bite of cake for the summer. These are made with gluten-free flour and almond flour and topped with a vanilla custard and a sweetly tart fresh gooseberry jam.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: British

Servings: friands

Calories: 362kcal

Author: Georgina Hartley

Ingredients

Quick Gooseberry Jam

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

Custard

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

Friands

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

Metric - US Customary

Instructions

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.

Custard

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.

Friands

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and butter a 12 hole friand tin.
In a separate bowl mix the almond flour, gluten-free 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.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Gluten-Free Flour. This recipe will work with your favourite gluten-free flour blend. It has been tested with Doves Farm Gluten-Free Plain White Flour and my Homemade Gluten-Free Flour Blend. No xanthan gum is needed for this recipe, however if your blend does contain xanthan gum then that will work fine too.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 friand.

Nutrition