Cocoanut Custard. Time—½ hour.
2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.
Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown.