|Plain flour||4 Ounce (100 Gram)|
|Sugar||1 Ounce (25 Gram)|
|Green gooseberries||350 Gram (1/2-3/4 Gooseberries)|
|Butter||1 Ounce (25 Gram)|
|Castor sugar||1 Tablespoon|
1) Wash the gooseberries and remove their tops and tails.
2) Preheat the oven to (400°F, 200°C or Gas No. 6).
3) In a mixing basin, sift the flour and salt and hollow out the centre.
4) In a seperate basin, blend the egg yolks with the milk, placing the whites together.
5) Add half the milk and egg mixture to the flour and, with a wooden spoon, stir the liquid gradually drawing in the flour from around the edges of the basin.
6) Beat until smooth, then stir in remaining milk and egg mixture.
7) Add the sugar and add fresh gooseberries.
8) At this stage the recipe can stand until ready for cooking.
9) In a 2-pint (generous 1-litre) shallow baking dish or small roasting tin, place the butter .
10) Set in the centre of hot oven and heat through for about 10 minutes until bubbling hot.
11) Using a metal spoon, whisk the whites until stiff and, fold into the batter.
12) Swirl the hot butter round the dish and at once pour in the prepared pudding.
13) Again place in the hot oven just above centre and bake for 30 minutes or until risen and golden brown.
14) Liberally sprinkle castor sugar and serve hot with cream.
TIP: This pudding can be made with fresh rhubarb.