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Jenny Lind Pudding

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Ingredients
  Stale sponge cakes 4
  Coconut cakes 4
  Ratafias 12
  Desiccated coconut 1 Ounce
  Milk 1 Pint
  Eggs 2
  Castor sugar 1 Ounce
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Coconut

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