Gooseberry Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 30 min Total: 30 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (5)

3 cups gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]
³⁄₄ lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
³⁄₄ lb. powdered sugar ↝ Sugars, powdered [Sweets]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
4 sponge-fingers ↝ Cake, sponge [Cakes and pies]

Instructions (7)

Stew the gooseberries in water until tender. Do not let them break.
Take them out and drain.
Then put them through a fine sieve.
Beat the butter to a cream.
Add the sugar and beat again.
Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed.
Mix well and bake in a pudding dish for thirty minutes.

Original Text

*Gooseberry Pudding

3 cups gooseberries ³⁄₄ lb. butter ³⁄₄ lb. powdered sugar 8 eggs 4 sponge-fingers

Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve.

Beat the butter to a cream. Add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed. Mix well and bake in a pudding dish for thirty minutes.

Notes

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