Cocoanut Pudding

Ingredients

• 1 oz. bread-crumbs
• 1 oz. cake-crumbs
• 2 oz. cocoanut
• 1 oz. sugar
• 1^ gill milk
• 2 small eggs
• Vanilla essence
• 1 oz. butter

Method

1. 1

   Put the cocoanut and milk into a saucepan, bring to the boil, then simmer for about ten minutes until the milk is absorbed.

2. 2

   Cream the butter and sugar, and add the cake and bread-crumbs, the cocoanut, and the yolks of the eggs.

3. 3

   Mix well, and flavour with vanilla essence.

4. 4

   Beat up the whites stiffly, then mix lightly with the other ingredients.

5. 5

   Turn the mixture into a greased bowl, cover with greased paper, and steam gently for about an hour.

6. 6

   Turn the pudding on to a hot dish, and pour round jam sauce.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 23. The excerpt below is the record exactly as published.

COCOANUT PUDDING. 1 oz. bread-crumbs. 1 oz. cake-crumbs. 2 oz. cocoanut. 1 oz. sugar. 1^ gill milk. 2 small eggs. Vanilla essence. 1 oz. butter

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