Cottage Pudding

Cottage Pudding_page

Karen Hammonds who runs revoltionarypie.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.)

Cottage Pudding

Adapted from The 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer

Ingeredients
¼ cup unsalted butter, softened
½ cup sugar
1 large egg
1 cup whole milk, room temperature
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

Procedure

[1] Preheat oven to 375° F. Butter an 8 X 8-inch square baking pan. In a large bowl, cream the butter briefly, then gradually add the sugar and beat well. Beat the egg, then add it to the butter-sugar mixture and blend well.

[2] In a medium bowl, whisk the flour, baking powder, and salt thoroughly to blend. Add this mixture to the butter-sugar mixture alternately with the milk, in three parts, blending well after each addition.

[3] Pour batter into the prepared pan, and use a spatula to spread it evenly.

[4] Bake cake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let rest for 15 minutes. Serve warm or at room temperature with lemon sauce (see recipe below) and/or strawberry sauce.

Lemon Sauce

Adapted from The 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer

Ingredients
¾ cup sugar
¼ cup water
2 teaspoons unsalted butter
1 tablespoon lemon juice

Procedure

In a small saucepan, combine sugar and water, bring to a boil, reduce heat, and simmer for 8-10 minutes. Remove from heat, add butter and lemon juice, and stir well to blend. Prick the cake all over with a fork and pour sauce on top. (I used only half the recipe as I served strawberry sauce as well.)

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