Classic Coconut Pudding Recipe
Ingredients
| Short crust pastry, using 5-6 oz. flour, etc. | ||
| Coconut | 6 Ounce, desiccated | |
| Milk | 3/4 Pint | |
| Butter | 1 1/2 Ounce | |
| Sugar | 1 1/2 Ounce | |
| Eggs | 3 | |
| 1 1/2 oz. cake-crumbs | ||
| Milk cream | 1/4 Pint | |
| Vanilla essence | ||
| 2 oz. castor sugar | ||
Directions
Line the sides of a 2-pt. pie-dish with the pastry.
Simmer the coconut in the 3/4 pt milk until tender —about 10-15 min.; allow to cool.
Cream together the butter and the 1 1/2 oz sugar until soft, work in the egg yolks one at a time and add the cake-crumbs, cream or milk, the prepared coconut and the vanilla essence.
Pour the mixture into the pie-dish and bake in a fairly hot oven (375° F., Gas 5) until the pastry is cooked and the mixture set—about 1/2 hr
Stiffly whisk the egg whites and fold in the 2 oz castor sugar; pile on top of the pudding.
Reduce oven heat to very cool (290° F., Gas 1) and put the pudding back into oven until the meringue is golden—40- 50 min.
Simmer the coconut in the 3/4 pt milk until tender —about 10-15 min.; allow to cool.
Cream together the butter and the 1 1/2 oz sugar until soft, work in the egg yolks one at a time and add the cake-crumbs, cream or milk, the prepared coconut and the vanilla essence.
Pour the mixture into the pie-dish and bake in a fairly hot oven (375° F., Gas 5) until the pastry is cooked and the mixture set—about 1/2 hr
Stiffly whisk the egg whites and fold in the 2 oz castor sugar; pile on top of the pudding.
Reduce oven heat to very cool (290° F., Gas 1) and put the pudding back into oven until the meringue is golden—40- 50 min.
Chef
