Cottage Pudding
submitted by: Esmer
1/3 cup butter
2/3 cup sugar
1 egg
2 1/4 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a mixing bowl, thoroughly cream butter and sugar. Beat in the egg. In separate bowl, sift together flour, baking powder and salt. In small bowl, mix milk and vanilla. Mix flour mixture, a bit at a time, with creamed mixture, alternating with additions of milk and vanilla.
Butter an 8-inch square baking pan and spread the batter evenly in it. Bake 40 minutes, or until a toothpick inserted in the center comes out clean. Serve the cake with Boiled Custard (recipe below), or chocolate or butterscotch sauce, or fruit puree.
Boiled Custard
submitted by: Esmer
6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
3cups light cream (half-and-half) or milk
2 teaspoons vanilla extract
In a saucepan, heat the light cream just until it steams. In the top of a double boiler (or in a mixing bowl set over a pan of simmering water), whisk together egg yolks, sugar and salt. Slowly add the light cream to the yolks, whisking constantly. Continue to whisk constantly as mixture cooks. When mixture is thick enough to coat a spoon, remove from heat and stir in vanilla. Serve warm, or cool the custard to room temperature before chilling it.[/quote]
Esmer's notes:
my Ma used to make it with Hershey's cocoa recipe for pudding, but made it thinner into a sauce.....pour puddin sauce over the cake....
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