Ingredients

short-crust pastry
gooseberries

Method

Line a greased pudding basin with pastry, fill it with gooseberries and cover them with another layer of pastry.
Seal the two layers of pastry along the top edge of the basin, cover with a clean cloth and tie securely.
Stand the basin in a saucepan, half full of water, and boil for approximately one hour.
Serve while warm and add sugar to taste, together with a little cold milk, if desired.

Groes-goch, Pembrokeshire.