Home › The Waldorf Kitchen › Gooseberry Pudding

Gooseberry Pudding

Take one and a half pints of green gooseberries, put them in a saucepan with a small quantity of water, and stew gently until soft but not broken. Drain, and mash them through a fine hair-sieve, using a wooden spoon. Warm slightly three-quarters of a pound of butter and beat it well with as much powdered sugar; then beat in the gooseberry pulp, eight eggs and four pounded lady fingers. Pour the mixture when quite smooth into a pie dish and bake it for half an hour. It may be served either hot or cold.