Cottage Pudding Cake Food

COTTAGE PUDDING - UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
• Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COTTAGE PUDDING CAKE

Steps:

• 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.

QUICK LEMON COTTAGE CAKE

Steps:

• Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

COTTAGE PUDDING (IT'S REALLY A CAKE!)

Steps:

• Preheat the oven to 400* (F).
• Butter and lightly flour an 8-inch square cake pan.
• Mix the flour, baking powder, salt, and sugar together in a large bowl.
• Melt the butter in a small pan, remove from heat, and whisk in the milk and egg, beating well.
• Add to the flour mixture and blend.
• Pour into prepared pan and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes.
• Turn out onto wire rack.
• Serve warm with lemon sauce/vanilla sauce, or your favorite thick chocolate sauce.
• For Lemon/Vanilla Sauce: Mix the sugar and cornstarch together in a small bowl.
• Add sugar mixture to boiling water, stirring constantly.
• Boil 5 minutes.
• Remove from heat and swirl in the butter, lemon juice and rind OR vanilla extract, and pinch of salt.
• Serve warm.

INGRID'S APPLE COTTAGE PUDDING

Steps:

• Preheat oven at 375°F.
• Layer apples in a greased pan (9x13).
• Combine flour, sugar, baking powder, and salt in a bowl.
• Mix soft butter and milk. Add to dry ingredients. Combine well.
• Mix egg, milk and vanilla. Add to batter mixture and combine well.
• Pour batter over apples.
• Bake for 25 minutes.

COTTAGE PUDDING

Steps:

• Measure and combine ingredients. Serve cold.

COTTAGE PUDDING

Steps:

• Cream sugar, crisco and eggs.
• Mix flour, baking powder and salt.
• Add altenately wtih milk and vanilla.
• Add berries last.
• Pour batter into greased and floured 9" by 13" pan.
• Bake 375 for 45 minutes.