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Gooseberry And Orange Pudding

Newman's picture
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 304

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 17.1 g85.7%

Trans Fat 0 g

Cholesterol 272.4 mg90.8%

Sodium 850 mg35.4%

Total Carbohydrates 236 g78.6%

Dietary Fiber 26 g104.2%

Sugars 133.2 g

Protein 20 g40.6%

Vitamin A 52.5% Vitamin C 328.7%

Calcium 38.6% Iron 37.3%

*Based on a 2000 Calorie diet

Gooseberry And Orange Pudding Recipe