Cocoa-Nut Layer Pudding

Ingredients

• Stale Bread without Crust
• | 4-pints of Milk
• 2 Eggs
• 3-oz. Sugar (or |-oz. Currants and 2-oz. Sugar)
• 3-0z. Shredded ATORA
• 3-0z. Desiccated Cocoa-nut
• A few drops of Lemon or Vanilla Essence
• Jam or Jelly

Method

1. 1

   Take a pie-dish which should hold 3 pints, grease with Block ATORA, then half fill it with thin slices of bread; the cocoa-nut, ATORA, and currants being sprinkled over each layer.

2. 2

   Beat up eggs with the milk (tepid), sugar, and flavouring; pour it over the bread, etc., cover, and leave for an hour.

3. 3

   Bake in a slow oven for 14 or 2 hours, according to the depth of the dish.

4. 4

   During the first part of the baking, cover with a greased paper, then remove it for the pudding to brown nicely.

5. 5

   Turn it out, and pour a little melted red currant or raspberry jam over, or red currant jelly is very nice.

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 10. The excerpt below is the record exactly as published.

COCOA-NUT LAYER PUDDING Stale Bread without Crust. | 4-pints of Milk. 2 Eggs. 3-oz. Sugar (or |-oz. Currants and 2-oz. Sugar). 3-0z. Shredded ATORA. 3-0z. Desiccated Cocoa- nut. A few drops of Lemon or Vanilla Essence. Jam or Jelly

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