Cottage Pudding Cake
I decided to make the first version listed of cottage pudding cake and it was delicious! I also made it with the lemon saucewhich I also recommend! This recipe uses pantry ingredients and is simple. It is best made before serving and don't overbake.
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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.
Servings: 4