1920's-1930's Cottage Pudding -- Quad-Cities Online Recipe Book
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1920's-1930's Cottage Pudding

Comment on this recipe

"We made this at least once a week during my 'growing up' years with cake baked in a 9-inch square pan which I still own and use!

"The cake was served warm from the old wood stove oven with a warm dip (recipe included), either vanilla or lemon, and on special occasions, chocolate. Then (we) served cold cake with warmed-up dip.

"This cake is also good with a thin layer of frosting of your choice. It is inexpensive to make and is quick and easy."

Ingredients

FOR PUDDING:
1/3 cup butter
1 cup sugar
2 eggs, well beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweet milk

FOR DIP:
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x9-inch square pan.

Cream butter, add sugar gradually and add eggs. Mix and sift flour, baking powder and salt. Add alternately with milk to first mixture.

Pour into pan and bake at 350 degrees for about 25 minutes or until straw from new broom or cake tester comes out dry. (These days cake tester!)

For dip: Mix sugar and cornstarch. Add boiling water and stir constantly for 5 minutes. Remove from heat. Add butter and flavoring.

Jane Fisher
Aledo



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