There is a distinct, nostalgic flavor to the English countryside in late summer, captured perfectly in the tart, green burst of a gooseberry. The “Gooseberry Tart” Bunny is a charming homage to rustic baking, harvest kitchens, and the simple pleasure of a well-made pastry. She brings the scent of buttery crusts and fresh fruit right into your knitting collection.

Her wardrobe is a delicious combination of culinary colors: Tart Green, Pastry Gold, and Fresh Cream. She wears a striking Gingham Check Dress in green and white, reminiscent of a vintage picnic blanket. To protect her dress while baking, she dons a Pastry Gold Apron featuring a sweet ruffled hem. On cooler days, she layers a cropped Cream Cardigan over her shoulders. Her ears are tucked beneath a practical Tart Green Kerchief, and she wears sturdy Gold Shoes. She carries her culinary masterpiece: a knitted Gooseberry Tart with the green fruit peeking through. Her companion is a clever visual pun: a snowy White Goose wearing a black-and-white checkered napkin, ready for a treat.

Please note: I strive for accuracy in every pattern, but occasional errors can happen. Thank you for understanding and for enjoying my designs.

Abbreviations (US Terms)

• k – knit
• p – purl
• st(s) – stitch(es)
• CO – cast on
• BO – bind off
• rnd(s) – round(s)
• RS – right side
• WS – wrong side
• kfb – knit front and back (increase 1 stitch)
• m1 – make 1 (lifted increase)
• k2tog – knit 2 stitches together (decrease)
• ssk – slip, slip, knit (decrease)
• yo – yarn over
• MC – Main Color (Oatmeal/Beige for bunny)
• CC – Contrast Colors (Tart Green, Pastry Gold, White, Cream, Black, Orange)

Materials

• Yarn: DK or Light Worsted weight yarn:
  • Oatmeal/Beige: Approx. 50g for the bunny body.
  • Tart Green (Gooseberry): Approx. 35g for the dress and kerchief.
  • Pastry Gold (Yellow Ochre/Golden): Approx. 30g for the apron, shoes, and tart crust.
  • White: Approx. 25g for the dress check pattern and the goose.
  • Cream: Approx. 20g for the cardigan.
  • Black & Orange: Scraps for the goose beak/feet and napkin.
• Needles:
  • US 3 (3.25 mm) DPNs or circular needles (Bunny, Shoes, Goose, Accessories).
  • US 4 (3.5 mm) Straight or circular needles (Clothing).
• Notions: Fiberfill stuffing, tapestry needle, stitch markers, black embroidery floss (eyes), 3 small buttons.

Gauge & Finished Size

• Gauge: 24 sts and 30 rows = 4 inches (10 cm) in stockinette stitch on US 3 needles.
• Finished Size: Approximately 14 inches (36 cm) tall from shoes to the tips of the ears.

Construction Overview

• Bunny: Worked in the round from the feet up. Legs are knitted separately, then joined to form the hips. The body and head are one continuous piece. Arms and ears are knitted separately and sewn on.
• Gingham Dress: Worked flat. The gingham effect is created using stranded colorwork (carrying two colors) in a checkerboard pattern.
• Ruffled Apron: Worked flat. The ruffle is created by casting on double the stitches needed and decreasing in the first row of the main body.
• Accessories: The Tart is a shallow cup shape; the Goose is a shaped toy with a long neck.

Bunny Body Instructions

Legs (Make 2)

With Oatmeal yarn and US 3 needles.

Rnd 1: CO 10 sts. Join in the round. k all.

Rnd 2: kfb in every st (20 sts).

Rnds 3–8: k all (Foot).

Rnd 9 (Heel): k10, turn. p10, turn. k10, turn. p10, turn. k all sts to end of rnd.

Rnds 10–35: k all. Stuff foot firmly and leg lightly.

Break yarn for the first leg and place stitches on a holder. Knit the second leg but do not break yarn.

Body

Rnd 36 (Join): k across 10 sts of second leg, CO 4 sts, k across 20 sts of first leg, CO 4 sts, k remaining 10 sts of second leg (48 sts). Join to work in the round.

Rnds 37–48: k all (Hips).

Rnd 49: *k6, k2tog* rep around (42 sts).

Rnds 50–60: k all.

Rnd 61: *k5, k2tog* rep around (36 sts).

Rnds 62–66: k all.

Rnd 67: *k4, k2tog* rep around (30 sts).

Rnd 68: *k3, k2tog* rep around (24 sts).

Rnd 69 (Neck): *k2, k2tog* rep around (18 sts).

Rnds 70–72: k all for neck. Stuff body firmly.

Head

Rnd 73: *k2, m1* rep around (27 sts).

Rnd 74: *k3, m1* rep around (36 sts).

Rnd 75: *k3, m1* rep around (48 sts).

Rnds 76–96: k all. Stuff neck very firmly.

Rnd 97: *k6, k2tog* rep around (42 sts).

Rnd 98: *k5, k2tog* rep around (36 sts).

Rnd 99: *k4, k2tog* rep around (30 sts).

Rnd 100: *k3, k2tog* rep around (24 sts).

Rnd 101: *k2, k2tog* rep around (18 sts).

Rnd 102: k2tog around (9 sts).

Cut yarn, thread through remaining stitches, pull tight.

Arms (Make 2)

With Oatmeal yarn, CO 8 sts. Join in round.

Rnd 1: kfb around (16 sts).

Rnds 2–24: k all.

Rnd 25: k2tog, k to last 2 sts, ssk (14 sts).

BO. Stuff lightly and sew to body.

Ears (Make 2)

With Oatmeal yarn, worked flat. CO 12 sts.

Rows 1–35: Stockinette stitch (knit RS, purl WS).

Row 36: ssk, k8, k2tog (10 sts).

Row 37: p all.

Row 38: ssk, k6, k2tog (8 sts).

Row 39: p all.

Row 40: ssk, k4, k2tog (6 sts).

Row 41: ssk, k2, k2tog (4 sts).

BO. Sew to head.

Gingham Check Dress

Worked flat from the bottom up using Tart Green and White yarn and US 4 needles. Stranded knitting is used for the skirt.

Skirt: CO 64 sts with Green.

Rows 1–4: With Green, Garter stitch (Hem).

Gingham Chart/Pattern (Stockinette):

Rows 1–4: *k2 Green, k2 White* repeat to end. (Carry yarn loosely behind).

Rows 5–8: *k2 White, k2 Green* repeat to end.

Repeat these 8 rows until the skirt measures 3.5 inches. The alternating blocks create the check pattern.

Waist Decrease (Using Green only):

Next Row (RS): *k2, k2tog* rep across (48 sts). Break White yarn.

Waistband: Work 4 rows k1, p1 rib in Green.

Bodice: Work 8 rows Stockinette in Green.

Armhole Shaping:

Row 1: k10 (Back), BO 4, k20 (Front), BO 4, k10 (Back).

Work the three sections separately for 8 rows. BO all sections.

Finishing: Sew shoulder seams. Sew back seam up to the waist.

Pastry Gold Ruffled Apron

Worked flat using Pastry Gold yarn and US 4 needles.

Ruffle Setup: CO 70 sts (Double the waist width).

Rows 1–4: Stockinette stitch.

Ruffle Decrease: *k2tog* all across (35 sts).

Apron Body:

Work in Stockinette stitch for 2.5 inches.

Waistband: Knit 2 rows Garter stitch.

Bib:

Bind off 8 sts, k19, bind off 8 sts.

Rejoin yarn to center 19 sts. Work in Stockinette for 1.5 inches.

Knit 2 rows Garter. BO.

Straps: Make 2 I-cords or braided strands. Attach to the top corners of the bib. Make 2 more for waist ties.

Cream Cropped Cardigan

Worked flat from top down using Cream yarn and US 4 needles.

Neck: CO 28 sts.

Rows 1–2: k1, p1 rib.

Raglan Increases:

Row 3 (RS): k5 (Front), pm, k4 (Sleeve), pm, k10 (Back), pm, k4 (Sleeve), pm, k5 (Front).

Row 4: Purl.

Row 5: *k to marker, m1, sm, k1, m1* repeat at all markers, k to end.

Row 6: Purl.

Repeat Rows 5–6 until sleeve sections have 14 sts.

Divide: Work Front, place Sleeve sts on holder, Work Back, place Sleeve sts on holder, Work Front.

Body: Work on body sts for 1.5 inches (Cropped style).

Hem: Work 4 rows Garter Stitch. BO.

Sleeves: Pick up sleeve sts. Knit 6 rows. Work 4 rows Garter Stitch. BO.

Sew sleeve seams.

Tart Green Kerchief

With Tart Green yarn and US 4 needles.

Cast On: 3 sts.

Row 1: Knit.

Row 2: k1, yo, knit to last st, yo, k1.

Repeat Row 2 until the triangle is wide enough to cover the head (approx 10 inches wide).

Edging: Knit 2 rows Garter stitch. BO loosely.

Add braided ties to the corners to secure under the chin.

Pastry Gold Shoes

Make 2. With Pastry Gold yarn and US 3 needles.

Sole: CO 10 sts. Knit 12 rows Garter. Round toe. BO.

Upper: Pick up 32 sts around sole.

Rnds 1–3: Knit all.

Rnd 4 (Toe): k10, (k2tog) 6 times, k10 (26 sts).

Rnd 5: BO all sts.

Strap: Chain a small strap across the instep.

Kitchen Accessories

Gooseberry Tart

Crust (Base): With Pastry Gold.

CO 6 sts. Inc to 24 sts. Knit 1 rnd.

Inc to 36 sts. Knit 1 rnd. (Flat base).

Knit 3 rounds straight (Sides).

Purl 1 round (Inner edge).

Filling: Change to Tart Green.

Rnd 1: *k1, bobble stitch (kpk in same st, turn k3, turn p3, k3tog)* around. Or use Moss stitch for texture.

Dec to 12 sts. Close.

Crust Rim: Pick up stitches at the Purl ridge of the crust. Knit 2 rounds. BO.

The Goose

With White yarn.

Body: CO 6 sts. Inc to 18. Knit 8 rounds (Body).

Dec to 10 sts.

Neck: Knit 6 rounds on these 10 sts.

Head: Inc to 16 sts. Knit 4 rounds. Dec to 6. Close.

Beak: With Orange, pick up 3 sts on face. Knit 2 rows. Point.

Feet (Make 2): Orange tabs sewn to bottom.

Napkin: With Black and White. CO 6 sts. Knit checkerboard pattern for 3 inches. Tie around the goose’s neck.

Final Assembly

• Face: Embroider focused, gentle eyes. Use brown thread for a nose.
• Dressing: Put on the gingham dress. Tie the gold apron over it. Layer the cream cardigan. Put on the gold shoes. Tie the green kerchief over the ears.
• Props: Place the tart in the bunny’s hands (tack with thread). Position the goose with its napkin by her side.

Your “Gooseberry Tart” Bunny is ready to bake! Happy knitting.