Cottage Pudding
Baking, Dessert • Cake, Fruit, Juice
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Ingredients
- 1/4 cup (55g) of white vegetable shortening
- 1 cup (190g)white sugar
- 1 large egg
- 1 3/4 cup (219g) plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp lemon extract
- 2/3 cup (160ml) whole milk
- 1/2 cup (95g) sugar
- 1 TBS cornstarch (corn flour) dissolved in 1/4 cup (60ml) cold water)
- pinch salt
- 1 1/4 cups (300ml) boiling water
- 3 TBS butter
- 1 tsp grated lemon zest
- 2 TBS fresh lemon juice
- 1/2 tsp freshly grated nutmeg
Directions
- 1. Preheat the oven to 180C/350F/ gas mark 4. Butter an 8 or 9 inch square baking tin really well. Set aside.
- 2. Cream together the shortening and sugar until light and fluffy.
- 3. 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.
- 4. Spread into the prepared pan and bake for 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- 5. While the cake is baking make the sauce. Stir the sugar, salt and dissolved corn flour/water mixture together in a saucepan.
- 6. Slowly whisk in the boiling water and cook, stirring constantly over medium heat until the mixture comes to a full rolling boil.
- 7. Turn down to low and simmer for five minutes. Blend in the butter, lemon zest, nutmeg and lemon juice. Keep warm.
- 8. To serve cut the cake into squares and spoon some of the warm sauce over top.
