This is an old-fashioned batter pudding, nicest made with fresh green gooseberries, but it can also be prepared with chopped fresh rhubarb.
Sift the flour and salt into a mixing basin and hollow out the centre. Blend the egg yolks with the milk, placing the whites together in a separate basin. Add half the milk and egg mixture to the flour and, with a wooden spoon, stir the liquid gradually drawing in the flour from around the edges of the basin. Beat until smooth, then stir in remaining milk and egg mixture. Stir in the sugar and add the washed, topped and tailed, fresh gooseberries. At this stage the recipe can stand until ready for cooking.
Place the butter in a
Dredge liberally with castor sugar and serve hot with cream.
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