Gooseberry Pudding


  • 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.