Beat the butter to a cream. Add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed. Mix well and bake in a pudding dish for thirty minutes.
Ginger Pudding
¹⁄₂ lb. flour
6 ozs. suet
1 table-spoon brown sugar
2 table-spoons golden syrup
1 tea-spoon baking powder
2 eggs
A little milk
Sift the baking powder with the flour. Beat the eggs until creamy. Mix all well together. Steam two and a half hours.
*Italian Mousse
12 yolks
4 wine glasses Madeira or light white wine
6 ozs. powdered sugar
A pinch of powdered cinnamon
A little lemon juice
Beat well together. Pour into an enamelled sauce-pan and stand it in a larger vessel containing hot water. Beat continually with a whisk until the mixture froths and rises. Serve immediately in glasses.
*Little Citron Puddings
¹⁄₂ pint of cream
1 table-spoon sifted flour
2 ozs. powdered sugar
Nutmeg
3 yolks
Mix the cream, flour, sugar and a very little nutmeg together until quite smooth. Add the well-beaten yolks. Butter five small tea-cups or moulds and line with very thin pieces of citron. Pour in the mixture, but do not fill quite full. Bake in a fairly quick oven.