Boiled Gooseberry Pudding
Ingredients
Directions
Prepare
Line a pudding basin with the suet crust, rolling it out to about ½ inch thick.
Using scissors, cut off the tops and tails of the gooseberries.
Fill the basin with the gooseberries and sprinkle in the sugar.
Cover with more crust, pinching the edges together.
Cook and serve
Tie a floured cloth over the pudding, place it in boiling water, and boil for 2 to 3 hours.
Turn it out of the basin and serve with a jug of cream.
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 enclosing pastry that holds the fruit and sugar while the pudding steams.
- Green gooseberries
- Provide the tart fruit flavour that the sugar balances.
- Moist sugar
- Sweetens the gooseberries and adds a slightly caramel note to their juices.
The step that matters
Keeping the pudding boiling for the full time. Boiling water that drops below a steady simmer cools the pudding and slows cooking, leaving the suet crust heavy and the fruit underdone. Keep the water topped up and boiling throughout the 2 to 3 hours.
“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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