Mrs Beetons Puddings and Desserts Revisited
Boiled Gooseberry Pudding
900ml (1½ pints) Green Gooseberries
340g (12oz) Suet Crust
110g (4oz) Moist Sugar (Soft Brown Sugar)
Top and tail the gooseberries, using a pair of scissors
Line a pudding basin with suet crust, rolled out to about 1.3cm (½ inch) in thickness.
Fill the basin with the fruit, add sugar.
Cover with the crust.
Pinch the edges of the pudding together.
Tie a floured cloth over it.
Put it into boiling water and boil for 2½ to 3 hours.
Turn it out of the basin and serve with a jug of cream.
Time: 2½ to 3 hours.
Sufficient for 6 or 7 persons.
Seasonable from May to July.
BOILED GOOSEBERRY PUDDING
1284. INGREDIENTS - 3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar.
Mode - Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream.
Time - 2-1/2 to 3 hours.
Average cost, 10d.
Sufficient for 6 or 7 persons.
Seasonable from May to July.
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