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Gooseberry Pudding

A dish made with stewed gooseberries and quarter of a pound of powdered sugar.

Berries

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • A pint of stewed gooseberries, with all their juice.
  • A quarter of a pound of powdered sugar.
  • Two ounces of fresh butter.
  • Two ounces of grated bread.
  • Three eggs.
Make it lactose-friendly
  • Two ounces of fresh butter. → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Stew the gooseberries till quite soft. When they are cold, mash them fine with the back of a spoon, and stir into them two ounces of sugar. Take two ounces more of sugar, and stir it to a cream with two ounces of butter.
  2. Grate very fine as much stale bread as will weigh two ounces.
  3. Beat three eggs, and stir them into the butter and sugar, in turn with the gooseberries and bread.
  4. Lay puff-paste in a soup plate. Put in the mixture, and bake it half an hour.

Source

based.cooking (community recipes, public domain) — unlicense