Cottage Pudding

Name: Cottage Pudding
Cook time: P1H
Total time: P1H30M
Yield: 1
Cuisine: Fusion
Ingredients: cake flour; baking powder; salt; vegetable shortening; sugar; eggs; milk; vanilla extract; sugar; cornstarch; salt; water; butter; vanilla extract; nutmeg

Submitted by brookenicole

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

YIELD

1 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

CUPS CAKE FLOUR
sifted

2 ½

TEASPOONS BAKING POWDER

TEASPOON SALT

CUP VEGETABLE SHORTENING *

CUP SUGAR

EACH EGGS

CUPS MILK

TEASPOON VANILLA EXTRACT

CUP SUGAR

TABLESPOONS CORNSTARCH

X SALT
dash *

CUPS WATER
boiling

CUP BUTTER

TEASPOONS VANILLA EXTRACT
or lemon juice

X NUTMEG
mace or cloves (dash, optional) *

Directions

Heat oven to 350℉ (180℃). Grease and flour 8×8×2 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.