![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/puddings.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
72
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Gooseberries, 3 eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, sugar to taste.
👨🍳 Method
Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Baked Gooseberry Pudding this week, eager to see how this vintage recipe would fare with modern tastes. The process was delightfully simple, and I found the use of breadcrumbs to be an ingenious thickener, adding a nice texture that I hadn't expected. The gooseberries, once boiled and sieved, created a tangy base that was beautifully balanced by the sweetness of the eggs and sugar. I was surprised by how the puff-paste border added a lovely crispness to the dish, elevating it from a simple pudding to a charming little pie. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The combination of tart gooseberries and sweet pastry is a delightful contrast, and the use of breadcrumbs is a clever way to use up stale loaves. Next time, I might experiment with different types of berries or even a mix of fruits. But as it stands, this Baked Gooseberry Pudding is a charming and frugal dessert that's sure to please.
