Fruit Puddings
Ingredients
Directions
Prepare
Butter and line a basin with pastry, rolling it to ½ inch thick.
Place half the gooseberries at the bottom of the basin, then half the sugar.
Add the remaining gooseberries and sugar on top.
Draw the pastry over the filling, sealing the edges well.
Boil and serve
Cover with a cloth, tying it at the bottom, and boil in plenty of water for 1 hour.
Remove from the saucepan, untie the cloth, and turn out onto a dish or serve in the basin with sugar on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the tart fruit that forms the filling and flavour of the pudding.
- Sugar
- Sweetens the tart gooseberries and draws out juice as the fruit cooks.
- Pastry
- Encloses the filling in a sealed casing that holds its shape during boiling.
The step that matters
Sealing the pastry over the filling. If the pastry edges are not sealed well, water can enter during boiling and make the pudding soggy, while juice can leak out. A tight seal keeps the filling contained and moist inside the casing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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