Gooseberry Pudding
Ingredients
Directions
Prepare
Prepare the gooseberries as you would for compote, using more water.
Thicken and serve
Strain the mixture and thicken it with cornstarch.
Boil for 10 to 15 minutes.
Serve hot or cold.
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 main fruit flavour and tartness, breaking down into the body of the pudding.
- Cornstarch
- Thickens the strained fruit liquid into a set, spoonable pudding as it boils.
The step that matters
Thickening with cornstarch. Cornstarch needs to reach a full boil to thicken fully and lose its raw starchy taste. Stopping early leaves the pudding thin or chalky, so keep it boiling for the full stated time while stirring.
“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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