Gooseberry Cinnamon Pudding With Almonds

Ingredients

• English gooseberries (ripe or unripe)
• Water
• Sugar to taste
• Cinnamon
• Blanched almonds, cut fine
• Potato flour (1 tablespoon per quart of purée)

Method

1. 1 Stem, pick, and wash the gooseberries. Cover with water and cook until tender, then strain through a sieve.
2. 2 Return the strained purée to the fire and bring to a boil. Sweeten to taste and flavor with cinnamon and cut almonds.
3. 3 Stiffen the mixture with potato flour (1 tablespoon per quart of purée). Mould and serve.