Gooseberry Pudding, Baked

Ingredients

• Three pints of gooseberries
• one pint of breadcrumbs
• four ounces of sugar, or to taste
• three ounces of butter
• six eggs

Method

1. 1

   Cut off the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve.

2. 2

   Add to the gooseberry puree the breadcrumbs, butter, sugar, and the eggs well beaten.

3. 3

   Have ready a pie-dish with the edge lined with paste, pour in the preparation, bake for about forty minutes, or until set, then dredge well with castor sugar, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 184. The excerpt below is the record exactly as published.

Gooseberry Pudding, Baked. INGREDIENTS. — Three pints of gooseberries, one pint of bread- 266 STANDARD COOKERY. crumbs, four ounces of sugar, or to taste, three ounces of but- ter, six eggs

Cook this with the app: pantry check, scaling, and the assistant.