Gooseberry Dumpling
Ingredients
Directions
Prepare
Line a round basin or mold with a good suet crust.
Remove the tops and stalks from enough gooseberries to fill the basin.
Sprinkle some moist sugar over the gooseberries.
Cover the gooseberries with the suet crust, pinching the sides securely to prevent juice from escaping.
Tie the pudding in a floured cloth.
Boil
Plunge the pudding into boiling water and boil for 2 to 3 hours, depending on the size.
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
- Suet crust
- Forms the enclosing pastry that holds the fruit and steams as the pudding cooks.
- Gooseberries
- Provide the tart fruit filling that softens and releases juice during boiling.
- Moist sugar
- Sweetens the gooseberries and helps draw out juice into the filling.
The step that matters
Pinching the crust closed. If the sides are not sealed tightly, juice escapes during boiling and the filling can become watery and thin, so the seal must be secure before the pudding goes into the water.
“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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