Jenny Lind Pudding
|Stale sponge cakes||4|
|Desiccated coconut||1 Ounce|
|Castor sugar||1 Ounce|
Slice the sponge cakes and put them in a buttered pie-dish interspersed with the coconut cakes and ratafias.
Simmer the coconut in the milk until tender—about 15 min., cool slightly.
Beat the eggs and sugar together and add to the milk and coconut.
Pour the custard over the other ingredients and bake gently (about 335° F., Gas 3) until the mixture is set.