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Bombay Pudding

Beat three whole eggs with one pint of milk, sweeten to taste with loaf-sugar, pour them into a lined saucepan, and stir over a slow fire until thickened, but not boiling. Move the saucepan to the edge of the fire, and stir in one wineglassful of brandy, a small piece of butter, and a little grated nutmeg, then grate some cocoanut and add it to the mixture. Butter a shallow dish, line it with a good puff-paste, and spread the cocoanut mixture over it. Place the pudding in a brisk oven, and bake until lightly brown. Serve the pudding either hot or cold.