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Dessert

Boiled Gooseberry Pudding

A boiled pudding made with suet crust, green gooseberries, and moist sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Gooseberry Pudding

Ingredients

Directions

Prepare

  1. Line a pudding basin with suet crust, rolled to about ½ inch thick.

  2. Cut off the tops and tails of the gooseberries.

  3. Fill the basin with the gooseberries and add the sugar.

Cover and boil

  1. Cover with the remaining crust and pinch the edges together.

  2. Tie a floured cloth over the pudding and place it in boiling water.

  3. Boil for 2 to 3 hours.

Serve

  1. Turn it out of the basin and serve with cream or custard.

Recipe from a historical cookbook (Internet Archive).

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 a sealed, tender pastry case that holds the fruit and sugar while the pudding steams.
Green gooseberries
Make up the main filling and supply tartness and juice that softens the crust.
Moist sugar
Sweetens the tart gooseberries and dissolves into their juice to form a syrup.

The step that matters

Pinch the edges and keep the pudding fully submerged in boiling water. A tight seal keeps the gooseberry juice inside, and steady boiling water cooks the suet crust evenly. If the water stops boiling, the crust cooks slowly and can turn heavy and soggy.

“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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