Baked Cocoanut Pudding

Ingredients

• 4 oz. cocoanut
• ^ pint milk
• 2 oz. cake-crumbs
• 1 oz. sugar
• 1 oz. butter
• 3 eggs
• Lemon juice
• 3 oz. short crust pastry
• 3 whites of eggs
• 6 oz. sugar

Method

1. 1

   Line and decorate a pie-dish with the pastry.

2. 2

   Cook the cocoanut in the milk till softened, stir in the crumbs, butter and sugar, the yolks and lemon juice.

3. 3

   Pour into the pie-dish and bake in a moderately hot oven till firm, about forty minutes.

4. 4

   Pile the meringue, stiffly beaten, on the top, and bake in a cool oven till crisp.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 21. The excerpt below is the record exactly as published.

BAKED COCOANUT PUDDING. 4 oz. cocoanut ^ pint milk. 2 oz. cake-crumbs. 1 oz. sugar. 1 oz. butter 3 eggs. Lemon juice. 3 oz. short crust pastry Meringue. — 3 whites of eggs. 6 oz. sugar

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