"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cottage Pudding Recipe

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

Christy Dearborn
Added: Saturday, May 21, 2005


1/2 Cup Butter
1 Cup Sugar
1 Egg, Beaten
2 1/2 Cups Flour
4 TBSP. Baking Powder
1/4 tsp. Salt
1 Cup Milk
Grated Rind of an Orange
2 TBSP. Currants
Pudding Sauce;
1/2 Cup Sugar
1 TBSP. Flour
Juice of 1 Orange
Boiling Water
2 TBSP. Butter
1 TBSP. lemon Juice

Preheat oven to 350. Cream the butter together until light and fluffy. Beat in the egg. Sift the dry ingredients and add them, alternationg with the milk, to the creamed butter. Stir in the grated orange rind and the currants. Squeeze the orange juice for the sauce. Pour the pudding mixture into a well greased cake pan and bake for about 35 minutes. To make to sauce, mix together the sugar and flour together in the top part of a double boiler. Pour orange juice into a 1 pint glass measuring cup and add enough boiling water to make 2 cups of liquid. Gradually beat into the sugar and flour. Place the mixture over simmering water and cook until it thickens. Beat in the butter and lemon juice. To serve. Cut warm pudding into squares and pour over the sauce. Leftovers may be served cols.




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