Boiled Gooseberry Pudding

Ingredients

• 3/4 lb suet crust No. 1215
• 1-1/2 pint green gooseberries
• 1/4 lb moist sugar

Instructions

1. Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries;
2. fill the basin with the fruit, put in the sugar, and cover with crust.
3. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours;
4. turn it out of the basin, and serve with a jug of cream.