Cocoanut Pudding

Ingredients

• 2 oz. bread-crumbs.
• 2 oz. cake-crumbs.
• 2 oz. butter.
• 2 oz. castor sugar.
• 2 oz. cocoanut.
• 2 gills milk.
• 2 eggs.
• A few drops of vanilla.

Method

1. 1

   Put the cocoanut into a small saucepan with the milk and cook slowly over the fire for 10 to 15 minutes.

2. 2

   Beat the butter until light and creamy, sieve the sugar on top, and mix well.

3. 3

   Add the yolks of eggs, crumbs, cocoanut, and flavouring, and mix again.

4. 4

   Beat the whites of the eggs to a stiff froth and stir in lightly at the last.

5. 5

   Pour into a greased mould, cover with greased paper, and steam slowly until well risen and firm.

6. 6

   Serve with wine, custard, lemon, or orange sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 643. The excerpt below is the record exactly as published.

Cocoanuf Pudding 2 oz. bread-crumbs. 2 oz. cake-crumbs. 2 oz. butter. 2 oz. castor sugar. 2 oz. cocoanut. 2 gills milk. 2 eggs. A few drops of vanilla.

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