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📝 Description
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75
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🥘 Ingredients
3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Boiled Gooseberry Pudding this week, drawn in by the promise of a hearty, old-fashioned dessert. I found the process surprisingly meditative, rolling out the suet crust and gently nestling the gooseberries inside. The biggest surprise was the texture of the cooked gooseberries — they softened into a delightful, slightly tangy pulp that was a wonderful contrast to the rich, crumbly crust. It was like a rustic, savory apple crisp but made with gooseberries. This recipe is perfect for anyone who loves a good, old-fashioned comfort food. The process of boiling the pudding is time-consuming, but it's a wonderful thing to have bubbling away on the stove while you attend to other tasks. I served it with a dollop of whipped cream, and it was the perfect end to a long, chilly day. I highly recommend this recipe to anyone who loves a good, old-fashioned dessert and isn't afraid to put in a little time and effort.
