Cocoanut and Orange Pudding

Ingredients

• 1 breakfast cupful breadcrumbs
• 1 breakfast cupful milk
• 1 orange
• 2 large cocoanut
• 1 oz. butter
• 2 tablespoonfuls sugar
• 2 eggs

Method

1. 1

   Put cocoanut, crumbs, sugar, and butter into a bowl, let milk be boiling and pour over them, and let it soak for a little, then grate in the rind of orange, add the juice and the yolks of eggs well beaten.

2. 2

   Mix all well together and pour into a buttered pie-dish and bake in a moderate oven 20 to 30 minutes.

3. 3

   Beat up whites with some sugar to a stiff froth and spread over top.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 31. The excerpt below is the record exactly as published.

2 eggs. Boil the milk and chocolate together. Beat the yolks and add the milk and chocolate to them. Melt the gelatine in a little more milk and mix all the ingredients together. Stir until nearly cold, then pour into a mould, and, when set, turn out and serve with whipped cream. “ Cynica,” Liverpool. CHOCOLATE PUDDING (German). J lb. vanilla chocolate. Milk, i lb. cornflour. Sugar. Butter. Break the chocolate into little bits and bring it and the milk to the boil, stirring all the time till quite smooth. Mix 74 the corn-flour with some milk and stir in, stirring carefully to prevent lumps, then add the sugar and a small piece butter, and stir all firmly till smooth and well cooked; then pour into a mould and stand till cold, and then turn out. Miss Helen Rankine, Edinburgh. CHOCOLATE PUDDING. ^ lb. chocolate. 3 oz. sugar. ^ lb. finger bi.scuits. 4 pint of milk. 3 eggs. I teaspoonful essence of vanilla. 6(1. worth double cream. Grate the chocolate, place it in a saucepan, pour over the milk, and stir all well together until smooth. Crumble the biscuits and add them. Place the saucepan over the fire and stir all till boiling. Allow it to boil for 5 minutes. Take saucepan from the fire and let the contents cool, drop in one by one the yolks of eggs, add the sugar, beat well together. Place the whites of eggs on a plate and with a knife whip them to a stiff froth. Mix them lightly with the other ingredients. Grease thoroughly a mould, pour in the mixture. Cover the mould with a sheet of paper, place in saucepan half full of boiling water and boil for hours. Turn out on hot dish and pour round quickly a little whipped cream. Mrs Grieve, Coillesdene, Portobello. CHRISTMAS PUDDING IN RHYME. {By Mrs John Stevc72son, ChapelhalL) If you wish to make the pudding in which everyone delights. Of six pretty new laid eggs you must take the yolks and whites, Peat them well up in a basin till they thoroughly combine. And be sure you chop the suet up particularly fine. Take a pound of well-stoned raisins and a pound of currants dried, A pound of pounded sugar and some candied peel beside, Rub them all well up together in a pound of wheaten flour. And let them stand to settle for a quarter of an hour. Then tie the mixture in a cloth and put it in a pot. Some people like the water cold and some prefer it hot, But though I don’t know which of these two plans I ought to praise, I know it ought to boil an hour for every pound it weighs. Oh ! were I the Queen of France or, far better. Pope of Rome, I would have a Christmas pudding every day I dined at home. All the world should have a piece and if any did remain. Next morning to my breakfast I would have it fried again. 75 XMAS PUDDING. I lb. beef suet. ^ lb. fine breadcrumbs. I lb. flour. I lb. each of currant.s and raisins. I lb. each sultanas and mixed peel. h lb. Demerara. sugar. 2 oz. Grated rind of 2 lemons. 3 oz. sweet almonds. I oz. bitter almonds. I teaspoonful mixed .spice. Pinch salt. Grated nutmeg. 8 eggs. I gill new milk. butter. Mix, while chopping suet, the flour and breadcrumbs. Stone raisins and cut in halves. Wash well currants and sultanas and dry in cloth. Shell almonds and cut up. Grate ofT only yellow rind of lemons. Add sugar, salt, and spice. Mix all well together, then beat up eggs, mixing them with the milk. Pour these into the mixture and mix well. Then melt butter in saucepan and pour in the rest of the ingredients, mixing thoroughly. Now it is ready to put into greased moulds. Cover the top with a piece of white paper, then tie on cloth. Let the water be quite boiling when you put them in. Let them boil for 8 hours. This quantity is .sufficient for 2 puddings. After they have boiled for 8 hours, take them out and let them stand till cold. Take off cloth, leaving paper still on. When required put them once more into boiling water, with a clean cloth on top, and steam for 2 houns. Take out of pot ten minutes before dishing and it will turn out better. COCOANUT AND I break fast cupful Ijread- crumbs. I breakfa.stcupful milk. I orange. ORANGE PUDDING. 2 eggs. 2 large cocoanut. I oz. butter. tablespoonfuls 2 tablespoonfuls sugar

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