Gooseberry Pudding

1.1lt (2 pints) Green Gooseberries
340g (12oz) Sugar
225g (8oz) Clarified Butter
Breadcrumbs or Biscuit Crumbs
6 Eggs, beaten
1 tbsp Rose Water or Orange Flower Water
Lemon Peel
Pastry

Simmer the gooseberries until tender.
Allow to cool and push through a fine sieve, to produce a smooth pulp.
Take 6 tablespoons of the pulp and mix with the eggs, sugar, clarified butter, lemon peel, breadcrumbs (or biscuit crumbs) and rose water (or orange flower water) mixing thoroughly.
Place into an ovenproof dish, add a border of pastry.
Bake.

To make a Gooseberry Pudding

Take a quart of green gooseberries, pick, coddle, bruise and rub them through a hair-sieve to take out the pulp; take six spoonfuls of the pulp, six eggs, three quarters of a pound of sugar, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread-crumbs or bisket, a spoonful of rose-water or orange-flower water; mix these well together, and bake it with paste round the dish; you may add sweetmeats if you please.
English Housewifry - 1764

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Gooseberry Pudding

To make a Gooseberry Pudding

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