Sourdough Cottage Pudding

READY IN: 1hr 50mins
Recipe by Heli Baker

This is a great ending to a family get together. The original recipe had 3 eggs instead of one and no sourdough. The sourdough gives this cake a level of taste you can't get elsewhere. Enjoy.

Top Review by Queen Roachie

We wanted to like this one, but it just wasn't to our tastes. Sorry. It was a little too sweet with too much sourdough taste to really pull off dessert, at least with my tangy starter. The glaze recipe directions also say to add milk, but there is no milk amount in the ingredients, so I added about a quarter cup. It's really too bad, since it used so much butter, sugar, and starter. Maybe if some spices, such as cinnamon, nutmeg, allspice were added it would be more to our taste. Thanks anyway, since it was fun trying something new.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Cream butter and sugar, add water, milk, and vanilla.
  3. Add 1 cup of flour and 1 egg and beat hard. Then add 2nd cup of flour and 2nd egg and beat hard. Add 3rd cup of flour and 1 Cup of Sourdough and beat hard.
  4. Then add baking powder and beat hard for the last time :).
  5. Pour into 1 Bundt pan (or 2 loaf pans lined with parchment paper).
  6. Bake for 1 hour 15 minutes or until tester comes out clean.
  7. For vanilla sauce. Melt butter, add flour then sugar, milk & vanilla.
  8. Whisk over medium heat until just thick and pour over cake slices before serving.

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