Huntingdon Pudding
Huntingdon Pudding. A traditional Cambridgeshire Suet sponge where gooseberries are fruit ingredient
Ingredients
- 4 cups plain/all purpose flour
- 3/4 cup caster/superfine sugar
- 1/2 cup suet
- 1 pint gooseberries
- 1 egg
- pinch baking powder
- 1/4 pint milk
Method
1. Mix the flour and shredded suet together.
2. Add sugar, baking powder and gooseberries.
3. Stir well.
4. Beat up the egg in milk, and add to the mixture gradually.
5. Steam in a greased basin for 3 hours. .
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Ice Cream.
Prepared
Listed in the Sweet Sauce section of the website.
Custard.