Baked Gooseberry Pudding RecipeOrigin: Britain Period: Traditional |
Ingredients:
700g gooseberries, topped and tailed 
Baked Gooseberry Pudding Preparation:Method:Tip the gooseberries into a jar and set this jar in a bath of boiling water. Continue to boil until the gooseberries turn to a pulp (about 35 minutes). Tip into a coarse sieve and pass through with the back of a wooden spoon. Discard the pips and skins and measure the volume of liquid. Add 1 well-whisked egg per 200ml of fluid you have along with the butter, the breadcrumbs and sugar to taste. Beat the mixture well. Butter a pie dish and place a border of puff pastry around the edge. Tip the gooseberry mix into the centre and place in an oven pre-heated to 180°C. Bake for about 40 minutes (or until nicely set in the middle) then take out. Decorate with sifted icing sugar and serve with custard. |
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