Gooseberry Stirabout

Preparation info

  • Difficulty


  • Serves


Appears in

The Times Cookery Book

The Times Cookery Book

By Katie Stewart

Published 1974

  • About


  • 4 oz (100 g) plain flour
  • pinch salt
  • 2 eggs
  • ½ pint (3 dl) milk
  • 1 oz (25 g) sugar
  • ½-¾ lb (225–350 g) green gooseberries
  • 1 oz (25 g) butter
  • castor sugar


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 2-pint (generous 1-litre) shallow baking dish or small roasting tin. Set in the centre of a preheated hot oven (400°F, 200°C or Gas No. 6) and heat through for about 10 minutes until bubbling hot. Whisk the whites until stiff and, using a metal spoon, fold into the batter. Swirl the hot butter round the dish and at once pour in the prepared pudding. Replace in the hot oven just above centre and bake for 30 minutes or until risen and golden brown.

Dredge liberally with castor sugar and serve hot with cream.