Pies, Puddings and Pottages

Grease the pudding basin generously with butter and place a buttered disc of greaseproof paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.

Place the flour and salt into the large mixing bowl and rub in the lard until you have a fine breadcrumb consistency.

Add the sugar and stir in thoroughly.

Place the gooseberries into the mixture and stir in.

Mix with sufficient milk to make a fairly stiff mixture.

Place the mixture into the prepared pudding basin and cover with a disc of buttered greaseproof paper.

Make a pleat in a piece of kitchen foil and cover the basin with it, making sure the pleat is place in the centre of the basin. Secure the foil with string tied round the rim of the basin, ensuring you create a ‘handle’ with which you can remove the pudding from the hot water.

Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.

Cover the saucepan and steam for 3 hours making sure you check the level of the water and top up from the kettle if necessary.

Allow to cool slightly before taking the pudding out of the hot water.

Remove the covering and turn out onto a serving dish. Serve with cream or custard.