Cottage Pudding Cake
Cottage Pudding Cake April 1, 2025. Many delicious and beloved recipes have been created throughout our history, although equally as many have been forgotten. Thankfully, there are resources to rediscover some of these old gems in the annals of time. When I read the old black-and-white cookbooks and see the simplicity of the dishes prepared in the pre-industrialisation era, a nostalgic longing wells up. There is a beauty in the prepared things that don’t require many special ingredients. Simple dishes are often easier on our stomachs, our schedules, and our budgets. Additionally, they frequently look and taste better.
Recently, I have been reading a bit about Fannie Farmer and her contributions to early-20th-century cooking. Fannie studied domestic science, which was quite popular in this period, but it was not your average home economics class. A woman who studied domestic science in this era received an education in the current scientific principles and their application in the home. Far from being merely a sewing and cooking course, domestic science taught many subjects, including nutrition, sanitation, chemistry, design, bookkeeping, and more, and Fannie was among the many women who received such an education. She would go on to use these skills to write the first cookbook with precise measurements- a first in the domestic world. Farmer’s contribution to the world was quite a boon. Her cookbook quickly became very popular and remains available today.
Cottage Pudding Cake
It was only recently that I first saw Fannie’s vintage recipe for cottage pudding cake. Of course, I couldn’t pass by a recipe with a name like that, especially when it uses only basic pantry ingredients. Traditionally, cottage pudding cake is served with a sauce or sweetened crushed fruit. I decided to try Fannie’s lemon sauce as Spring is on the way, and it is delicious! This is a soft, dense, yet moist cake, delicious when served warm from the oven. You can try other sauces, but I used the lemon. I found two versions of this sweet treat from Fannie. They are available for free here (page 481) and here (page 331). Below is the first recipe listed (481).
Cottage Pudding Cake
Ingredients
Cottage Pudding Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 2 tsps. baking powder
- 1 egg
- 1/2 cup milk
- 1/2 cup melted butter
Lemon Sauce
- 1/2 cup sugar
- 1 tbsp. cornstarch
- 1 cup boiling water
- 1 1/2 tbsps. lemon juice
- 2 tbsp. butter
- few grains of salt
Instructions
Cottage Pudding Cake
- Heat the oven to 400 degrees.
- Butter a small 8 x 8 pan or 4 8 oz ovenproof ramekins.
- In a bowl, combine milk and egg. Add the melted butter.
- In a separate bowl, add the flour, sugar, salt, and baking powder and combine.
- Stir the dry mixture gently into the wet mixture.
- Fill the prepared pan with batter or divide equally amongst the ramekins.
- Bake for 15-20 minutes or until just done.
- Serve with lemon sauce.
Lemon Sauce
- Combine sugar, cornstarch, and 1 cup of boiling water.
- Boil in a saucepan for about 5 minutes or until thickened.
- Remove from heat and add lemon juice, butter, and a few grains of salt.
- Serve sauce with cakes.
Have a beautiful day!
Discover more from SomeTyme Place
Subscribe to get the latest posts sent to your email.
