Cocoanut Sponge Pudding. Maltese Cross
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.