Posted by: Josey Lyne Payne, Esq. | September 26, 2009

Nana’s Cottage Pudding

Cottage Pudding

Cottage Pudding

Today was one of those days where, upon waking in the early morning to dogs whining, and discovering I was tangled in every blanket and sheet on the bed, I found myself horizontal and at the foot.  Thank GOD for King Size!  So, down the stairs we went, Tuckerman like a bolt of lightning and Layla just ahead, round butt wiggling.  On our way to the back door, the gateway to Tuckerman Park (the back yard), we had to pass the kitchen.  Well, to my delight I noticed the kitchen had been cleaned! 

Oh, to have a husband whom cleans up my messes while I sleep off a nagging pinched nerve in my side (it’s still there).  Well, this called for a reward, I thought!  What does Drin love that I can whip up in the time it takes to preheat the oven to 350?  Hmm…..hmmm…..Cottage Pudding!

Ingredients found in every home, and every cottage as indicated by the recipe name, I started.  Set temperature – CHECK, find appropriate pan – CHECK, Mis En Place – CHECK.  On your mark, get set, GO!

Nana’s Cottage Pudding
adapted from:  Purity Flour Cookbook

1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1  cup milk

Preheat oven to 350 degrees.
Cream together shortening and sugar.  Add egg and beat well.  Stir in the vanilla.  Add dry ingredients (that have been combined) and milk alternately.  Pour batter into buttered 8 inch square pan.  Bake for 35 to 40 minutes or until golden and set in the center (do center of the cake test).

Now, I would be remiss if I didn’t mention that Nana always made a Brown Sugar Butterscotch sauce to go along with this.  I love this stuff, but in my house, typically the cake doesn’t last long enough to go through the effort.  Darrin ALWAYS thinks it’s cornbread, because of it’s golden color, and just eats it out of the pan.  He’ll be please to see that there is something sweet to eat when he gets home from basketball this morning.

Brown Sugar Butterscotch Sauce
adapted from:  Purity Flour cookbook

1 1/2 Tablespoons butter
2 cups light brown sugar, packed
1 cup boiling water
1/2 teaspoon vanilla

Combine butter and 1 cup of the brown sugar in a saucepan.  Cook and stir over medium heat until sugar is melted, but not dark.  Add boiling water and remaining 1 cup brown sugar.  Bring to a boil, stirring constantly until sugar is completely melted, about 10 minutes.  Remove from heat and stir in vanilla.

Cottage Pudding

Cottage Kitchen


Cake Testers

Cake Testers


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