Cottage Pudding Cake
photo by Bri E.
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 15
ingredients
directions
- Preheat oven to 350 degrees.
- For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
- To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
- Slice cake into 2-inch pieces and place each piece in a bowl to serve.
- Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
- Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.
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Reviews
-
Warning! This recipe is wrong! The 1/2 cup sugar with the 2 cups of flour is not the correct proportion for the cake batter. That is not enough sugar for that much flour. It will end up tasting like powder. This review is coming from someone who doesn't like sugar too. Look up other recipes for Cottage Pudding and you will find out. Don't ruin a bunch of precious ingredients like I just did.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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