"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cottage Pudding Recipe

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This recipe for Cottage Pudding, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Peters
Added: Wednesday, May 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
For the Cake:

1/3 c butter
2/3 c sugar
2 eggs, separated
2 c flour
3 tsp baking powder
1/4 tsp salt
1 c milk

For the Lemon Sauce:
1 c sugar
2 tbsp cornstarch
2 c boiling water
1 lemon, rind & juice
2 tbsp butter

Directions:
Directions:
For the Cake:

Preheat oven to 350 degrees.

Grease a 8"x12" pan.

Cream butter and sugar; add egg yolks and beat until thick. Sift flour, baking powder, and salt. Add to mixture alternately with milk. Beat egg whites until stiff. Fold into mixture. Place batter into prepared pan and bake for 30 - 45 minutes.

Serve warm, with lemon sauce.


For the Lemon Sauce:

Mix sugar and cornstarch; add boiling water gradually, stirring constantly. Cook 8 - 10 minutes, until thick. Add lemon juice, rind and butter; stir to combine.

Preparation Time:
Preparation Time:
1 hours
Personal Notes:
Personal Notes:
Though I'm not sure how far back in our family this recipe goes, some of my fondest childhood food memories revolve around my mother and grandmother making this dessert. It's the perfect cake for any time of year!

 

 

 

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