Orange and Cocoanut Pudding

Ingredients

• Butter very thoroughly a tall crimpled moM
• sprinkle the bottom and sides with grated cocoanut
• Crumble rather fine a stale sponge or cup cake
• Beat well 4 eggs
• add i pint of milk
• a pinch of salt
• and 3 table-spoonfuls of sugar

Method

1. 1

   Layer the mold with cake, cocoanut, and sliced oranges.

2. 2

   Beat eggs, add milk, salt, and sugar, and baste over the mixture.

3. 3

   Let stand for 10-15 minutes.

4. 4

   Steam for 45 minutes to an hour, garnish with orange sections and whipped cream.

As published

This recipe was extracted from 365 tasty dishes (1906), page 13. The excerpt below is the record exactly as published.

Orange and Cocoanut Pudding. Butter very thoroughly a tall crimpled moM, sprinkle the bottom and sides with 47 March^ grated cocoanut, using the fresh nut rather than the desiccated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers of cake, cocoanut and sliced or pulped oranges. Beat well 4 eggs, add i pint of milk, a pinch of salt and 3 table- spoonfuls of sugar

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