Catholic Recipe: Gooseberry Pudding
For Pentecost, or Whitsunday as it is known in Great Britain, everyone ate the food he had brought and purchased "Whitsun ale."
The Whitsun Ales, so called by the people, had their origin in the agapae or love feasts of the early Christians, and the drink was made by the churchwardens who bought the malt and brewed it in advance. The profits of these Ales were given to the poor, according to a Christian rule that all profits would be spent in alms.
In addition to ale, custards, cheese cakes, and huge roasts were typical of this feast in England, and another favored dish was Gooseberry Pudding.
DIRECTIONS
Top, tail, and wash the gooseberries. Cook them in a light sugar syrup until done and then press them through a sieve. Add the bread crumbs, butter, sugar and beaten eggs. Line the edges of a dish with a good short pastry, pour in the mixture, and bake at 375° F. for about forty minutes.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
