Cocoa-nut Pudding

Ingredients

• 2 pints Milk
• 3 Eggs
• 2 oz. Sugar
• 4 tablespoonfuls dessicated Cocoa-nut
• 1 tablespoonful Cornflour

Method

1. 1

   Boil half the milk and pour it over the cocoa-nut, and let it soak for an hour.

2. 2

   Mix cornflour with the other pint of cold milk, add sugar, and boil for 5 minutes; then stir in the soaked cocoa-nut, and when cool add the eggs, well beaten, and bake in a buttered dish for an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 107. The excerpt below is the record exactly as published.

Cocoa.-nwt Puddingr. 2 pints Milk, 3 Llifgs. 2 ox. Sugnr, 4 tnblespoonfnls dessicated Cocoa-nut, 1 tnblospoonful CcTiiilour. , i . i Boil half the milk and pour it over the cocoa-nut, and let it soak hour. Mix cornflour, with the other pint of cold milk, add sugar, and boil 5 minutes ; then stir in the soaked cocoa-nut, and when cool add the eggs, well beaten, and bake in a buttered dish for hour. Coburgf Pudding-. 1 lb. Flour, 3 oz. Butter, i lb. Currants, 2 oz. Castor Sugar, 3 Eggs, i pint Milk. ' Rub butter with flour, add sugar and currants. Mix. Arid beaten eggs and then milk. Mix well. Grease some cups or small moulds and fill J full. Cook 12 minutes, rurn out on ashet, and pour round jam sauce. Croquets au Confiture. Swell out d oz. rice in milk till very soft and all the milk is absorbed. Add 2 beaten eggs and spread out on plate to cool. Then form into round balls. Make a hole in the centre and fill with jam. Close up and roll balls in egg and lu'ead crumbs and fry in hot lard. Dish in pyramid and sprinkle sifted sugai' ovel'. Serve hot. Cumberland Pudding. 2 oz. Flour, 2 oz. Sugar

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