Baked gooseberry pudding
•300ml/½ pint breadcrumbs
•sugar to taste
•a little puff-pastry
1. Top and tail the gooseberries, and put them into a jar. Place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp.
2. Then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 40g/1½oz butter, 300ml/½ pint breadcrumbs, and sugar to taste.
3. Beat the mixture well, put a border of puff-pastry round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, sprinkle with sifted sugar and serve.
North Bournemouth Allotment Society Limited
Cornelia Road, Wallisdown, Bournemouth, Dorset, BH10 4FG
Members Baked Gooseberry Pudding