Cottage Pudding with Lemon or Nutmeg Sauce

This is a nice mild little pudding for your dessert. Not much to it…and very retro homey. Definitely the sort of thing for you if you like the texture of lemon squares or pudding cakes.

Cottage Pudding

1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon soda
¼ cup shortening
â…” cup sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk

Sift and measure flour and resift 3 times with baking powder, salt and soda. Cream shortening and blend in sugar. Add egg and beat until smooth and fluffy. Stir in vanilla. Add flour mixture alternately with milk in 2 or 3 portions beating well after each addition. Turn into buttered rectangular baking pan. and bake in a moderate oven (350° F.) 30 minutes. Cut into squares and serve with Lemon Sauce or Nutmeg Sauce. 6 to 8 servings. The Modern Family Cookbook

I have previously posted the Lemon Sauce and I do love a lemon sauce. However, sometimes it is fun to try something a bit more adventurous. Nutmeg certainly fits the bill. When was the last time you used nutmeg outside the Thanksgiving through New Year’s period? You don’t have to retire it when the eggnog lattes leave town. Think…people will probably think you are cutting edge AND you can say it is a vintage favorite of yours.

Nutmeg Sauce

¾ cup granulated sugar
1 tablespoon plus 1½ teaspoons flour
¼ teaspoon salt
1 cup boiling water
1 tablespoon cider vinegar
1½ tablespoons brown sugar, optional
2 tablespoons firm butter
Scant ½ teaspoon fresh grated nutmeg

Blend first 3 ingredients in 1-qt saucepan. Stir in boiling water in gradually to keep smooth. Add vinegar and stir and cook over moderate direct heat until thick and clear, 4 to 5 minutes. Remove from heat. Stir in brown sugar, the butter 1 tablespoon at a time, and the nutmeg. Serve warm or cold.



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