Cottage Pudding

A 18th century dessert recipe found on revolutionarypie.com
Cottage Pudding_post

Karen Hammonds who runs revolutionarypie.com writes: “Pudding” was once a general term for dessert (and still is in Great Britain), but there were plenty of recipes in old cookbooks for “cake,” so why wasn’t this one of them? The answer seems to be that although it was a cake, this dish was served with a sauce that was poured over the top, resulting in a slightly mushy, pudding-like dessert. The cake itself was also very moist.

As for the term “cottage,” it probably identified this dish as simple and affordable — suitable for farmers or laborers who lived in modest cottages. (It is similar in that sense to cottage pie, an early name for shepherd’s pie.)

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2 thoughts on “Cottage Pudding

  1. This cake is very interesting…no vanilla…wondering what it tastes like on its own, seems like from the picture, kind of looks like angel food cake, white like, and it would need a sauce because I can’t think that it would be moist…maybe have to try it 🙂

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