|2 pounds||Gooseberries topped|
|1 tablespoon||Rosewater or lemon juice|
|½ pint||Double cream|
Wash the gooseberries and drain well. Put saucepan with the water and simmer until soft Mash gently with a fork, then stir in the butter rosewater or lernon juice and sugar and cook aently until the suQar is completely dissolved, Whisk the creaml and eggs together, then stir into the gooseberry mixture. Cook over a low heat, stirring, until thickened. Pour into a serving bowl and chill. Serve with boudoir or cats tongue biscuits. Serves 4 to 6.
This very old recipe is a forerunner of the more modern Gooseberry Fool. `Custard' was the usual Suffolk description of a creamy dessert or pudding.
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