Cocoa-nut Pudding

Ingredients

• two Cocoa-nuts
• half of the milk
• 1 teacupful of grated breadcrumbs
• the grated rind of a small lemon
• 1 teacupful of sugar
• Jib. of chopped candied cherries
• 2oz. of slightly-warmed butter
• two eggs
• 1 breakfast-cupful of milk

Method

1. 1

   Break off the shells and peel off the brown skin of the Cocoa-nuts, then grate the white part.

2. 2

   Put half of the grated Cocoa-nut in a basin with half of the milk, breadcrumbs, lemon rind, sugar, and chopped cherries.

3. 3

   Beat the butter with the eggs, add the milk, and mix with the dry ingredients.

4. 4

   Pour into a pudding-basin, tie a floured cloth over it, and boil in a saucepan of boiling water for 2.5 to 3 hours.

5. 5

   Prepare the sauce by boiling the remaining grated Cocoa-nut with sugar and water, strain, thicken with arrowroot and milk, then stir in the beaten yolk of an egg.

6. 6

   Serve the pudding with the sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 411. The excerpt below is the record exactly as published.

two Cocoa-nuts, and grate the white part as finely as possible ; put half of the grated Cocoa-nut in a basin with half of the milk, 1 teacupful of grated breadcrumbs, the grated rind of a small lemon or half a large one, 1 teacupful of sugar, and Jib. of chopped candied cherries. Beat 2oz. of slightly- warmed butter with two eggs, then add 1 breakfast-cupful of milk, and mix them in with the dry ingredients. Stir the whole until well mixed. Pour the mixture into a pudding- basin, and tie a floured cloth over it ; put it into a saucepan of boiling water, and boil it for two-and-a-half to three hours, keeping it well covered with the water. Before the pudding is quite done, prepare the following sauce : Put the remainder of the grated Cocoa-nut into a saucepan with 1 scant teacupful of caster sugar and J pint of water, and boil it for ten or twelve minutes, then strain it through a fine wire sieve into a basin. Put 1 teaspoonful of arrowroot into the saucepan, pour in J pint of milk, and stir it over the fire until thickened and boiling ; then pour in the Cocoa-nut liquid, and boil it up again. Take the saucepan off the fire, and stir in quickly the beaten yolk of an egg. When the pudding is cooked, turn it on to a hot dish, sift caster sugar over, pour the sauce round, and serve. (9) Pare and grate a Cocoa-nut, beat up six eggs— the six yolks very light and the six whites to a thick froth. Soak Jib. of sifted breadcrumbs in 1 pint of milk. Beat Jib. of butter to a cream with Jib. of powdered white sugar, mix in with it the beaten yolks, and then beat butter, sugar, and yolks of eggs into the pint of milk with the breadcrumbs ' in it; mix in next 1 table-spoonful of cornflour blended with a little cold water, then the whites of the eggs beaten to a stiff froth, grated nutmeg and rose-water to taste, and lastly the grated Cocoa-nut. Continue beating the pudding for a minute after all the ingredients are mixed, pour it into a buttered baking-dish, and bake in a moderate oven for three-quarters-of-an-hour. Dredge powdered sugar on the top, and serve quite cold. Cocoa-nut Pudding

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