Cottage Pudding
Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.
Yield
1 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¾ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | x |
salt
dash |
*
|
| 2 | cups |
water
boiling |
|
| ¼ | cup |
butter
|
|
| 2 | teaspoons |
vanilla extract
or lemon juice |
|
| 1 | x |
nutmeg
mace or cloves (dash, optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 13 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | x |
salt
dash |
*
|
| 473 | ml |
water
boiling |
|
| 59 | ml |
butter
|
|
| 1E+1 | ml |
vanilla extract
or lemon juice |
|
| 1 | x |
nutmeg
mace or cloves (dash, optional) |
*
|
Directions
Heat oven to 350℉ (180℃). Grease and flour 8x8x2 inch cake pan. Sift first 3 ingredients together 3 times. Work in shortening until smooth and creamy; add sugar slowly, continue to work until light. Add egg, beat very well with spoon. Add flour mixture alternately with milk and vanilla. Turn into cake pan; bake in oven for 50 minutes or until done. Cool on wire rack 10 to 15 minutes before removing from pan.
VANILLA SAUCE: Combine first 3 ingredients in saucepan. Slowly add boiling water; stir constantly to avoid lumps. Simmer, while stirring, about 5 minutes or until clear and thickened. Remove, stir in rest of ingredients. Serve hot on Cottage Pudding.
