Just like Mom used to make. Total comfort food! The cake alone is on the dry side. I figure because it's meant to be served with a sauce. It tastes great though - and takes no longer to whip up than a cake mix would. Serve it with the nutmeg sauce like my Mom made, or any sauce you like.
Last night we used it to make Strawberry Shortcake, using the Berries and Custard recipes I posted earlier. Yummy!!
I cut the cake in small pieces and then cut those in half, like a sandwich. The next day the kids were taking the leftovers, cutting them in the middle and adding a spoonful of custard for a sandwich. Cute!
So this is really two recipes in one! Use the nutmeg sauce posted here for traditional Cottage Pudding. Skip that and use the berries and custard for an awesome shortcake. Enjoy!
Cottage Pudding
Cake:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 stick butter
1/2 cup milk
1 egg
Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 20 minutes, until a toothpick comes out clean.
Sauce:
- 1 cup sugar
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 teaspoon freshly grated nutmeg (use jarred if needed)
Combine the sugar and cornstarch and blend with the water. Cook, stirring, over medium heat until thickened. Remove from the heat and stir in the butter or margarine and nutmeg. Serve warm over the cake.
