Fruit Puddings
Ingredients
Directions
Prepare the basin
Butter and line a basin with pastry, rolling it to ½ inch thick.
Place half the gooseberries at the bottom of the basin. Sprinkle half the sugar over the gooseberries.
Add the remaining gooseberries and top with the rest of the sugar.
Draw the pastry over the top, sealing the edges well.
Boil and serve
Cover with a cloth, tying it at the bottom.
Boil in plenty of water for one hour.
Remove from the saucepan, untie the cloth, and turn out onto a dish or serve in the basin.
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 flavours the pudding.
- Sugar
- Sweetens the gooseberries and balances their sharp acidity.
- Pastry
- Encloses the fruit and sugar, forming a sealed crust that holds the filling while it boils.
The step that matters
Sealing the pastry over the top. If the pastry edges are not sealed well, water can enter during boiling and make the pudding soggy, and juices can escape. A tight seal keeps the filling moist and contained.
“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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