A Good Cocoanut Pudding

Ingredients

• 2 ozs. butter
• 1 cup grated or desiccated cocoanut
• 0.5 breakfast-cup of fine bread-crumbs
• 2 ozs. sugar
• a large teacupful of milk
• 4 eggs
• 0.5 teaspoonful of vanilla essence

Method

1. 1

   Cream the butter and add the sugar and the beaten yolks of the eggs, well whisked, then put in the cocoanut and stir well before adding the milk and the bread-crumbs, and lastly the whites of 2 eggs, whipped to a froth.

2. 2

   Pour this mixture into a pie-dish, which should not be quite full, and bake it half-an-hour.

3. 3

   Have ready the 2 whites of the other eggs, whipped up to a stiff froth, with 1 oz. sifted sugar and 0.5 teaspoonful of vanilla essence.

4. 4

   Pile this in large spoonfuls on the top of the pudding and put it back in the oven, to get slightly brown, for a few minutes.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 47. The excerpt below is the record exactly as published.

A Good Cocoanut Pudding. — Among puddings we have had lately and liked is this good cocoanut pudding (Miss Breda’s recipe), which is well worth recording. For this you want — 2 ozs. butter. i" grated or desiccated cocoanut (you can buy it in half-pounds). ^ breakfast-cup of fine bread-crumbs or stale sponge- cake crumbled fine. 2 ozs. sugar. A large teacupful of milk. 4 eggs. ^ teaspoon ful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.