1911 Cape Gooseberry Pudding

Won fourth prize in the Sunday Times Recipe Contest (reference)

Ingredients:

  • 2 lbs (900 g) of Cape gooseberries

  • ½ lb (225 g) sugar

  • 8 or 9 cloves

  • 1 cup of water

  • 3 oz (85 g) suet

  • 1 ½ cups of self raising flour

  • a little salt

  • milk

Method:

  1. Make a nice light crust with the suet, self raising flour, salt and milk

  2. Line a pudding basin with the crust leaving a little to cover the top of the pudding

  3. Put in gooseberries, sugar, cloves and water and steam for 3 hours.

  4. Delicious served with a nice custard.

Submitted by Mrs Hamilton, 93 Canning-road, East Fremantle