Recipes > Desserts > Puddings > Fruit Puddings > Gooseberry Puddings > Boiled Gooseberry Pudding

Boiled Gooseberry Pudding


  • 3/4 pound of suet crust
  • 1 1/2 pints of green gooseberries
  • 1/4 pound of moist sugar


Line a pudding-basin with suet crust, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream.

Time: 2 1/2 to 3 hours.

Sufficient for 6 or 7 persons.

Seasonable from May to July.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus