Home › The Principles of Cookery › Gooseberry Pudding, Baked

Gooseberry Pudding, Baked

Pick the heads and stalks off the gooseberries, and put the berries into a jar. Place this jar in a saucepan of water, and let it boil until the fruit is soft enough to pulp. Press it through a sieve, and to every pint of pulp add an ounce and a half of fresh butter, four ounces of finely-grated bread-crumbs, a quarter of a pound of sugar, and three well-beaten eggs. The latter should not be added until the pudding is cool. Pour the mixture into a buttered dish, and bake in a moderate oven. Strew sifted sugar over the pudding before serving. It may be eaten either hot or cold. If a richer pudding is required, Savoy biscuits (see SAVOY BISCUITS) may be substituted for the bread-crumbs, and the edge of the dish may be lined with puff paste. Time, about half an hour to bake. Probable cost, 10d., if made with bread. Sufficient for five persons.