(or Huntingdonshire Pudding)
Suet sponge with gooseberries mixed-in, steamed.
Image: Alex Bray...
"Rather too stodgy for my liking!"
Well known from local reports, but only noted in print since a receipt in the Greenock Telegraph and Clyde Shipping Gazette - Monday 26 August 1907
Original Receipt from 'Greenock Telegraph and Clyde Shipping Gazette' - Monday 26 August 1907
1 pint gooseberries,1/2 lb. flour, ¼ lb. suet, 1 egg. a little milk. 2 oz. castor sugar, ¼ teaspoonful baking-powder, pinch of salt, half pint of rich white sauce. Wash the gooseberries, and "top and tail" them. Sift the flour, salt, and baking-powder into basin, Chop the suet, and add it with the gooseberries and sugar the flour. Mix all together. Beat up the egg. add little milk it, and mix all rather wet paste. Put this into greased basin, tie a cloth over it. and boil it for three hours. Turn it out, and pour hot sauce round.
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