Gooseberry Pudding (Baked)

Ingredients

1 pint of gooseberries, 1 teacup of milk, 1/2 teacup of sugar, 1 tablespoonful of butter (melted), toasted bread.

Method

Stew the gooseberries gently in a little water for about ten minutes. Cut some slices of bread, trim off the crust, and toast it to a light brown. Dip each slice, while hot, into the milk, and spread it with the melted butter. Cover the bottom of the dish with them; next put a layer of gooseberries, sprinkled well with sugar, and so on, till the dish is full Cover closely, and steam in a moderate oven for twenty or twenty-five minutes: then remove the cover, and let it brown before serving. Serve with good pudding sauce, if liked.

Gooseberry Fool

Ingredients

1 pint gooseberry pulp. 1 pint milk, sugar to taste.

Method

Cut the tops and tails off the gooseberries, and put them into a jar, with 2 tablespoonfuls of water and a little moist sugar; set this in a saucepan of boiling water, and let it boil till the fruit is soft enough to mash. When done enough, beat it to a pulp, and work this pulp through a colander; stir to every pint the above proportion of milk, and plenty of sugar. In mixing, add the milk very gradually to the gooseberries, and serve in a glass dish.

Gooseberry Fool (Rich)

Ingredients

1 quart gooseberries (ripe), 1 table-spoonful of butter, 1 teacup of sugar, 4 eggs, 3 tablespoonfuls of white sugar.

Method

Stew the gooseberries in just enough water to cover them, and when soft and broken, rub them through a sieve to remove the skins. While still hot, beat in the butter, sugar, and whipped yolks of the eggs. Pile in a glass dish, and heap upon the top a meringue of the whipped whites and white sugar.