Baked Gooseberry Pudding – June 1924

Take an ordinary round pudding basin and smear it thickly with a mixture — equal quantities — of butter and demerara sugar, mixed together with the back of a spoon. Line the basin with ordinary short paste (1/2lb flour, 1/4lb shortening, pinch of salt, 1/2 teaspoonful baking powder), putting aside sufficient to make a lid. Fill with gooseberries, washed, topped and tailed. Add a very little water and some sugar. Cover with the lid of paste, damp the edges, and press together. Twist greased paper over the top, and bake in a quick, but not too hot oven.

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