Cocoanut Pudding

Ingredients

• Half a pint of Milk
• Half a pound of grated Cocoanut
• Two tablespoonfuls of Cake-crumbs
• Two tablespoonfuls of Castor Sugar
• Two ounces of Butter
• Half a pint of Cream
• Six Eggs
• Two teaspoonfuls of Vanilla

Method

1. 1

   Cook the cocoanut in the milk; cream the butter and sugar together, beat up the yolks of eggs, and add to the butter and sugar.

2. 2

   When the milk is off the boil, stir the eggs, cream, butter, and sugar, the cake-crumbs and vanilla, to it; also add three whites of eggs whipped to a stiff froth.

3. 3

   Put this into a pie-dish, and bake for half an hour.

4. 4

   Whip the other three whites of eggs to a stiff froth with three tablespoonfuls of castor and a little vanilla.

5. 5

   Just before the pudding is done, spread this meringue on the top of it, and brown it lightly in the oven.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 66. The excerpt below is the record exactly as published.

Cocoanut Pudding. Ingredients, Half a pint of Milk. Half a pound of grated Cocoanut. Two tablespoonfuls of Cake-crumbs. Two tablespoonfuls of Castor Sugar. Two ounces of Butter. Half a pint of Cream* Six Eggs. Two teaspoonfuls of Vanilla

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