|
Ingredients
|
For 4
|
For 100
|
|
Fresh breadcrumbs
|
55gms
|
1.35kg
|
|
Coconut
|
55gms
|
1.35kg
|
|
Milk
|
295ml
|
7.375litre
|
|
Granulated sugar
|
30gms
|
680gms
|
|
Castor sugar
|
30gms
|
680gms
|
|
Grated lemon rind
|
a little
|
2 limes
|
|
Margarine
|
30gms
|
680gms
|
|
Eggs
|
2
|
50
|
Heat the milk and margarine together. Pout over the
breadcrumbs. Add coconut, lemon rind and granulated sugar. Beat egg yolks and
add to mixture. Allow to stand for half an hour or longer. Put into a greased
pie dish and bake till quite firm at 175oC (350oF). Whisk
the egg whites firmly. Fold in castor sugar and pile on top of pudding. Put
into a cool oven at 93oC (200oF) for 15 minutes or until
the meringue mixture is crisp and pale brown in colour.
