Gooseberry Pudding
Ingredients
Directions
Prepare
Make a light pastry with suet and line a basin to hold 1 quart of gooseberries.
Wash the gooseberries and place them in the pastry-lined basin.
Sprinkle ½ pound of moist sugar over the gooseberries and add 2 tablespoons of water to moisten the sugar.
Cover with the pastry, pinching it to the sides to seal in the juice.
Place greased paper on top.
Steam
In a large saucepan, add boiling water halfway up the basin, cover with a lid, and steam for about 3 hours.
Ensure the saucepan remains boiling throughout the cooking time.
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 filling and their tartness, which the sugar balances as they cook.
- Moist sugar
- Sweetens the fruit and draws out juice that forms a syrup in the pudding.
- Suet
- Makes the pastry rich and tender as it steams.
The step that matters
Keep the saucepan boiling throughout steaming. Steaming relies on steady boiling water to deliver consistent heat. If the water drops below a boil for long stretches, the pudding cooks unevenly and the pastry can turn heavy.
“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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