Baked Cocoanut Pudding

Ingredients

• Make the same mixture as for Steamed Cocoanut Pudding (Recipe 1762)
• 1 or 2 spoonfuls of castor sugar

Method

1. 1

   Pour the mixture into a pie dish that has been lined and decorated with pastry, and bake in a moderate oven until nicely browned and firm to the touch.

2. 2

   Beat up the whites of eggs to a stiff froth, fold into them 1 or 2 spoonfuls of castor sugar, pile this meringue on the top of the pudding, decorate with a few pieces of cherry and angelica, and return to a cool oven until a pretty light brown colour.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 663. The excerpt below is the record exactly as published.

Baked Cocoanut Pudding Make the same mixture as for Steamed Cocoanut Pudding (Recipe 1762), but keep back the whites of eggs. Pour the mixture into a pie dish that has been lined and decorated with pastry, and bake in a moderate oven until nicely browned and firm to the touch. Beat up the whites of eggs to a stiff froth, fold into them 1 or 2 spoonfuls of castor sugar

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