• 1 lb. gooseberries
• 1 gill water
• short crust pastry, using
• 5–6 oz. flour, etc.
• 3–4 oz. castor sugar
• ½ pt. breadcrumbs
• 2 oz. butter or margarine
• 2 eggs

Top and tail the gooseberries and cook them in the water until tender. Line the sides of a 2-pt. pie-dish with the pastry. Rub the gooseberries through a fine sieve and add sugar to sweeten. This should give about 1 pt. of purée. Add to the purée the breadcrumbs, butter and well-beaten eggs. Pour the mixture into the lined pie-dish. Bake in a moderate oven (350° F., Gas 4) for about 40 min., until set.