Gooseberry Pudding

2 cups gooseberries

1 cup lightly packed brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

2 tablespoons flour

3/4 cup to 1 cup water

1 tablespoon butter

In a bowl, combine the gooseberries, sugar, cinnamon and nutmeg.

In a medium saucepan, combine water and flour. Stir and cook until boiling. Add the gooseberries, sugar and spices and combine well. Pour into a 8 x 8 or 9 x 9 baking pan or into a similar sized casserole dish. Dot the top with butter.


1 cup flour
1 tablespoon sugar
1/4 tsp salt
2 tsp baking powder
3 tablespoon shortening or hard margarine or butter
1 egg, slightly beaten
1/3 cup milk

Combine the flour, sugar, salt and baking powder. Cut in the shortening. In a separate bowl or measuring cup, combine the milk and egg. When mixed well, add to the dry ingredients to make a biscuit.

Drop by spoonfuls on top of the hot berry mixture.

Bake at 375F for 35 to 40 minutes


From the collection of Doris E.