Classic Coconut Pudding
|Short crust pastry||6 Ounce|
|Desiccated coconut||6 Ounce|
|Butter||1 1⁄2 Ounce|
|Sugar||1 1⁄2 Ounce|
|Cake crumbs||1 1⁄2 Ounce|
|Milk cream||1⁄4 Pint|
|Vanilla essence||1 Tablespoon|
|Castor sugar||2 Ounce|
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.