What is the pudding cottage?

Cottage Pudding is actually a type of cake. This American dessert is a simple cake that is covered with sauce. The flavors of sauces include chocolate, pudding, strawberries, lemons or butter. Another variation is to bake a cake over fruit.

According to today's conditions, early recipes for Cottage pudding could be quite non -information. For example, the New Zealand "Otago Witness" published a recipe in 12 May 1883 editions in the "Home Heads" section. The recipe demanded half of the milk, two cups of flour, two eggs slightly beaten, one tablespoon of baking powder and lemon or spices that will be baked for half and an hour, commenting: Another recipe listed under the "Fireside fragments" in June 5, 1893 "Lewiston Evening Journal" states "Bake an ordinary cake in layers, spread with sauce and serve whipped cream. This is very nice."A cup of molten butter, two cups of flour, one cup of milk, two and a half teaspoons of baking powder and half centimeters for nine minutes and nine centimeters) and nine centimeters) and bass and Brewters and BASD a Brew the a BASD and BASD and Brewters BASD. Preheat 350 degrees Fahrenheit (176.67-Celsia)

While many recipes for the cottage pudding suggest the use of corn starch for amplification, this recipe requires flour. This sauce for this cottage pudding cake is flavored with vanilla. The recipe requires two cups of boiling water, one cup of sugar, two tablespoons of butter, two tablespoons of flour and one teaspoon of vanilla. These ingredients should be cooked over low heat until the sugar is completely dissolved and sauce is slightly thickened on a wooden spoon that was inserted into and removed from the pot.

cake should be sliced ​​and served warm with vanillaWith a liberally poured sauce over the upper part of each piece. If a cake and sauce remain, the remains should be stored separately. Any remaining cake will be too wet and wet to serve later if the cake and sauce are combined and refrigerator.

Alternative recipe for pudding sauce is slowly adding two cups of sugar, two tablespoons of corn starch and one eighth of a teaspoon of salt into two cups of water. After the combination is smooth, the mixture cooks on low fire until the sugar is dissolved and the sauce disappears. The sauce is removed from the stove. Then a quarter of a cup of butter, a quarter cup of lemon juice and one teaspoon of grated lemon zest, is added. This sauce is also served warm on a warm cake.