Crispy Gooseberry Pudding Recipe

25g Suet
100g Brown Sugar
75g Fresh Breadcrumbs
3 Level Tablespoons Custard Powder
2 Tablespoons Sugar
1 Pint (500ml) Milk
1 x 1 1/4 Lb (100g) Cooked or Can of Gooseberries
Heat the oven Mark 7 or 450F or 230C and grease a 1 1/2 pint (750ml) pie dish.
Chop the suet and mix with the brown sugar and the breadcrumbs. Line the pie dish with most of this mixture. Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Add the drained gooseberries to the custard and turn into the prepared dish. Top with the remaining breadcrumb mixture and bake for 30 minutes in the middle of the oven. Serve hot.
NB: Instead of gooseberries, plums or two sliced bananas can be used.