Cocoanut Pudding

Ingredients

• One ounce bread crumbs
• One ounce cake crumbs
• Two ounces cocoanut
• One ounce sugar
• One ounce butter
• One and a half gills of milk
• Two small eggs
• A little vanilla essence

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 the whites of the eggs stiffly, then mix lightly with the other ingredients.

5. 5

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

6. 6

   Turn onto a hot dish and pour round jam sauce.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 39. The excerpt below is the record exactly as published.

Cocoanut Pudding* One ounce bread crumbs. One ounce cake crumbs. Two ounces cocoanut. One ounce sugar. One ounce butter. One and a half gills of milk. Two small eggs. A little vanilla essence

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