Cocoanut Sponge pudding.
2 cups stale sponge-cake crumbs.
2 cups rich milk.
1 cup grated cocoanut.
Yolks of 2 eggs and whites of four.
1 cup of white sugar.
1 table-spoonful rose-water.
1 glass white wine.
Heat the milk to boiling; stir in the crumbed cake and beat into a soft batter. When nearly cold, add the beaten eggs, sugar, rose-water and cocoanut—the wine last. Bake in a buttered pudding-dish about three-quarters of an hour, or until it is firm in the centre and of a nice brown. Eat cold, with white sugar sifted over the top.
You can make an elegant dessert of this by spreading it with a méringue made of—
Whipped whites of 4 eggs.
2 table-spoonfuls powdered sugar.
½ cupful of grated cocoanut.
A little lemon-juice.
Whisk until stiff; cover the pudding and leave it in a quick oven two or three minutes to harden it.
Fruit Sponge-Cake Pudding (Boiled).
12 square sponge-cakes—stale.
1 pint milk, }
3 eggs—beaten light, } for the custard.
½ cup sugar, }
½ pound currants well washed and dried.
½ pound sweet almonds blanched and cut small.
¼ pound citron chopped.
Nearly a cup of sherry wine.
Soak the cakes in the wine. Butter a mould very thickly and strew it with currants, covering the inside entirely. Put a layer of cakes at the bottom; spread with the chopped citron and almonds; put on three or four spoonfuls of the raw custard, more cakes, fruit, custard, until the mould is full, or nearly. The pudding will swell a little. Fit on the cover, and boil one hour.
Eat cold or hot. If the latter, serve jelly-sauce with it. If cold, turn out of the mould the day after it is boiled, and sift powdered sugar over it. Pile a nice “whip” about the base.
Fruit Sponge-Cake Pudding (Baked).
2 cups sponge-cake crumbs—very dry.
2 cups boiling milk.
1 table-spoonful of butter.
½ cup of sugar.
2 table-spoonfuls flour—prepared flour is best.
½ pound currants, washed and dried.
Whites of 3 eggs—whipped stiff.
Bitter almond flavoring.
Soak the cake in the hot milk; leave it over the fire until it is a scalding batter; stir in the butter, sugar and flour—(the latter previously wet up with cold milk), and pour into a bowl to cool. When nearly cold, stir in the fruit, well dredged with flour, the flavoring, and whip up hard before adding the beaten whites. Bake in a buttered mould from half to three-quarters of an hour. When done, take from the oven and let it cool. Just before sending to table, heap high with a méringue made of—
Whites of 3 eggs.
2 table-spoonfuls sugar.
½ pint cream, whipped stiff.
1 glass white wine.
This is a handsome and delightful dessert.
If eaten hot, serve cream sauce with it.