Cooking For 1966 Pineapple Macaroon Pudding

Press, Volume CVI, Issue 31115, 19 July 1966, Page 2

Cooking For 1966 Pineapple Macaroon Pudding

lßy CELIA TIMMS) Providing a new pudding is a problem faced by many housewives, whose imagination seems to run out after they have coped with the main course. The following recipe for pineapple macaroon pudding is simple and different. Ingredients: 1 Pint of milk 4oz Bread crumbs or cake crumbs (if bread crumbs are used you will need to add 2oz of sugar) Grated rind of 1 lemon 2 Eggs 1 Cup of crushed pineapple 2 Tablespoons of castor sugar 2 Tablespoons of dessicated coconut

Method: Boil the milk and pour over the bread or cake crumbs. Add the grated lemon rind. Allow to cool a little. Then add the beaten egg yolks. Pour into a greased ovenprof dish. Stand the dish in a baking tin containing about one inch of water. Cook in an oven, heated to 325 to 350 deg, until set. Remove from the oven and spread over the surface the drained crushed pineapple. Add a pinch of salt to the egg whites and beat until stiff, folding in the castor sugar gradually and continuing to beat until the meringue stands in a peak. Carefully fold in the dessicated coconut and pile the meringue on top of the pudding. Replace in a slow oven (300 deg until set (about 30 minutes). The pudding can be served hot or cold.