Name: Boiled Gooseberry Pudding
Ingredients: ½ lb suet crust; 1½ pints green gooseberries; ½ lb moist sugar

Boiled Gooseberry Pudding

Ingredients

½ lb suet crust
1½ pints green gooseberries
½ lb moist sugar

Directions

Prepare

Line a pudding basin with suet crust, rolled to about ½ inch thick.
Cut off the tops and tails of the gooseberries.
Fill the basin with the gooseberries and add the sugar.
Cover with the remaining crust and pinch the edges together.

Cook and serve

Tie a floured cloth over the pudding and place it in boiling water.
Boil for 2½ to 3 hours.
Turn 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 the outer pastry that encloses the fruit and holds its juices while boiling.
Green gooseberries: Provide the tart fruit that gives the pudding its main flavour and juicy filling.
Moist sugar: Sweetens the tart gooseberries and helps draw out juice as they cook.

“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.