Gooseberry And Orange Pudding Recipe
Ingredients
| Gooseberries | 1 Pound | |
| Orange | 1 | |
| Butter | 1 Ounce | |
| Brown sugar | 4 Ounce | |
| Egg | 1 | |
| White breadcrumbs | 4 Ounce |
Directions
Simmer the gooseberries in about 1/2 pint of water with half the sugar.
Allow to cool.
Melt the butter in a saucepan, grate the orange rind into it, and squeeze in the juice.
Beat gooseberries to a smoothish pulp with a fork, add the beaten egg and tip in the butter, rind and juice.
Mix well together.
Well butter a fireproof round dish.
Mix the rest of the sugar with the breadcrumbs and press a lining of this mixture to the bottom and sides of the dish.
Keep back about half for the top.
Spoon in the gooseberry mixture without disturbing the crumb lining.
Sprinkle the rest thickly on top, cover with foil, and bake in a moderate oven for an hour.
Remove foil for the last 10 minutes to allow top to brown.
This is equally good hot or cold with cream.
Allow to cool.
Melt the butter in a saucepan, grate the orange rind into it, and squeeze in the juice.
Beat gooseberries to a smoothish pulp with a fork, add the beaten egg and tip in the butter, rind and juice.
Mix well together.
Well butter a fireproof round dish.
Mix the rest of the sugar with the breadcrumbs and press a lining of this mixture to the bottom and sides of the dish.
Keep back about half for the top.
Spoon in the gooseberry mixture without disturbing the crumb lining.
Sprinkle the rest thickly on top, cover with foil, and bake in a moderate oven for an hour.
Remove foil for the last 10 minutes to allow top to brown.
This is equally good hot or cold with cream.
Chef
