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Cottage Pudding



This is not a pudding in the North American sense of the word, but . . .  in the British sense of the word, it is the perfect Pudding.  Over here pudding is just another word for dessert and this old fashioned cake with it fabulous Lemon Nutmeg sauce makes the perfect pudding!


 The cake itself is a simple cake . . .  quickly beaten together, with a mild lemon flavour . . .


On it's own its a very plain, simple, yet moist and delicious cake.  Very good . . .  but when you spoon over the warm sauce  . . . it becomes quite remarkable!


This is a Lemon Nutmeg Sauce . . .  again very simple to make and very simply flavoured  . . .  with fresh lemon zest and juice, freshly grated nutmeg  . . .  and mmm . . .  gorgeous dairy butter.


Together the two . . .  the cake and the sauce  . . .  become a pudding that will quickly elevate itself to the top of everyone's favourites list!


Look at that gorgeous sauce  . . .  golden, rich and studded with lovely flecks of nutmeg.  I always grate my own nutmeg. It is so fresh and tasty!!  I keep a container of whole nutmegs in my cupboard.  They were a gift to me from a friend, who sadly is no longer with us, many moons ago.  I  think of him with fondness every time I use it.



*Cottage Pudding*
Serves 6
 
This isn't really a pudding at all, but a moist and delicious cake that is anything but plain, served warm and cut into squares with a fabulous nutmeg sauce spooned over top. 

For the cake:
55g of white vegetable shortening (1/4 cup)
190g white sugar (1 cup)
1 large free range egg
245g plain flour (1 3/4 cup)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp lemon extract
156ml milk (2/3 cup)
For the Lemon & Nutmeg sauce:
95g sugar (1/2 cup)
1 TBS cornflour, dissolved in 60ml cold water (1/4 cup cold water)
pinch salt
300ml boiling water (1 1/4 cups)
3 TBS butter
1 tsp grated lemon zest
2 TBS fresh lemon juice
1/2 tsp freshly grated nutmeg



Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 or 9 inch square baking tin really well.  Set aside.


Cream together the shortening and sugar until light and fluffy.  Beat in the egg, salt and lemon extract.  Sift together the flour and baking powder.  Stir this into the creamed mixture in three lots, alternating with the milk, beating well after each addition.  Spread into the prepared pan and bake for 35 minutes until golden brown and a toothpick inserted in the centre comes out clean.


While the cake is baking make the sauce.  Stir the sugar, salt and dissolved cornflour/water mixture together in a saucepan.  Slowly whisk in the boiling water and cook, stirring constantly over medum heat until the mixture comes to a full rolling boil.  Turn down to low and simmer for five minutes. Blend in the butter, lemon zest, nutmeg and lemon juice.  Keep warm.


To serve cut the cake into squares and spoon some of the warm sauce over top.


On its own the cake is delicious, but with the sauce this pudding/dessert is fabulous.  Proof positive that the simple things in life really are the best.  Taste doesn't have to be complicated to be good!  Bon Appetit!
QuickEdit
Marie Rayner
14 Comments
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14 comments:

  1. Hi Marie, this looks really good! I was writing the recipe down and wonder if the amounts for nutmeg are correct? 12 tsp?? And is it really just 2 T lemon juice? Just wanted to make sure, I'd love to try this one sometime!

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    Replies
    1. The amount of lemon juice is correct Mary, and I have fixed the amount of nutmeg, it should be 1/2 tsp, lol If anyone added 12 that would be highly inedible! Sorry about that! I hope you do try it! xo

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    2. Glad I spotted it for you! I'll jot it down for future, it really looks good! I saw your recipe for Apple Dappy, one of my favorites! I got the recipe from an old cookbook here in England. I like to make a second batch of the lemon sauce while the Dappy is in the oven and use it to serve over it. Love that lemon sauce! Thanks Marie for the great inspiration.

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    3. You're welcome Mary! Mmm . . . more sauce. Who isn't up for that! xo

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  2. This looks fabulous and reminds me of a favorite from school. Is that really 12 tsp of nutmeg or should it be one half tsp? Also if I use already grated nutmeg should I adjust the amount?

    ReplyDelete
    Replies
    1. NO, it should read 1/2 tp freshly grated nutmeg Portia. No, you can still use 1/2 tsp of already grated, bearing in mind that already grated won't pack quite as much punch as freshly grated. I hope you enjoy it!

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  3. One of the very first desserts I recall my beloved grandmother making and the only person I knew who knew what cottage pudding was. Oh the warm lemon sauce! I wanted my cake swimming in it. Wonderful, wonderful in its simplicity.

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    Replies
    1. The sauce really makes it Katy! Todd really loves this old fashioned simple pudding! What a lovely memory you have of your grandmother making it! How very special! xo

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  4. The weather is cooling off here so this looks really good. Thanks!

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  5. This cake and sauce sound heavenly. A must to try for Christmas dinner dessert.

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  6. What would be the closest substitute for cornflour? Regular flour?

    ReplyDelete
    Replies
    1. Cornflour is the same thing as cornstarch Elizabeth! Hope this helps! xo

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