Cottage Pudding
This classic Cottage Pudding recipe from 1900 offers a comforting and simple dessert, perfect for a cozy evening. The pudding features a tender, cake-like base complemented by a homemade vanilla sauce, creating a delightful combination of textures and flavors. Serve warm for a satisfying treat.
Ingredients
- 1 1/2 cups All-purpose flour
- 3 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Granulated sugar
- 1 each Large egg
- 1/2 cup Whole milk
- 1/2 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter, melted
- 2/3 cup Granulated sugar (For Vanilla Sauce)
- 3 tablespoons All-purpose flour (For Vanilla Sauce)
- 1 teaspoon Vanilla extract (For Vanilla Sauce)
- 1/2 teaspoon Lemon extract (For Vanilla Sauce)
- 1/4 teaspoon Salt (For Vanilla Sauce)
- 1 1/2 cups Water (For Vanilla Sauce)
- 1 teaspoon Unsalted butter (For Vanilla Sauce)
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Instructions
- 1In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 2Add the egg, milk, and vanilla extract to the dry ingredients. Beat for 1 minute until just combined.
- 3Add the melted butter to the batter. Pour the batter into a well-buttered tin pan. Bake in a preheated moderate oven at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.
- 4In a saucepan, thoroughly mix the sugar, flour, and salt. Slowly add the water, stirring constantly. Bring to a boil over medium heat for 2 minutes. Remove from heat and stir in the vanilla extract, lemon extract, and butter. Beat for 1 minute until smooth. If the sauce is too thick, add a little more water to reach desired consistency.
- 5Serve the warm cottage pudding with the vanilla sauce.
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