Coconut Queen Of Puddings
|Raspberry jam||1 Tablespoon|
|Meringue||2 Ounce, desiccated|
Spread raspberry jam at bottom of a pie dish.
Beat egg yolks with 1-2 oz. sugar, add the crumbs and coconut.
Heat milk, pour over egg mixture and put into dish.
Bake for approximately 45 minutes in very moderate oven (350°F.€”Gas Mark 3) until just firm.
Spread raspberry jam on top.
Whisk egg whites stiffly, fold in 2 oz. sugar and coconut.
Do this very carefully to keep fluffy texture of meringue.
Pile on sweet.
Decorate with cherries and angelica.
Set for 15-25 minutes in very moderate oven until just golden brown.
Serving size: Complete recipe
Calories 918 Calories from Fat 308
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 16.8 g83.8%
Trans Fat 0 g
Cholesterol 471 mg157%
Sodium 784.2 mg32.7%
Total Carbohydrates 125 g41.6%
Dietary Fiber 5.4 g21.8%
Sugars 90.9 g
Protein 37 g74%
Vitamin A 21% Vitamin C 13.2%
Calcium 69.6% Iron 25%
*Based on a 2000 Calorie diet