Gooseberry Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz self-raising flour
  • pinch of salt
  • 4oz shredded suet
  • 1oz butter
  • 1lb gooseberries
  • 4oz sugar


    Rub the suet and butter into the flour and salt and add enough cold water to make a firm dough. Roll out the dough and line a small greased pudding basin, leaving enough for the lid. Top and tail the gooseberries and fill the basin, adding the sugar. Cover with the suet pastry lid and seal the edges. Cover with greased paper and foil, and steam for two and a half hours. Turn out and serve with cream or custard. This pudding is particularly good served with hot apricot jam and cream.