Cottage Pudding

Ingredients

• 1 cup sugar
• 2 eggs
• 2 cups cream
• 1 pint flour
• 1 1/2 teaspoons Royal Baking Powder

Method

1. 1

   Beat the eggs and sugar together; add cream, flour with the powder sifted in, and a pinch of salt; mix into smooth batter as for cup cake; put into long narrow or oval buttered mold, bake in hot oven for 30 minutes; serve with liquid or foaming sauce.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 46. The excerpt below is the record exactly as published.

cottage pudding, adding IVij cups blackberries ; serve with liquid sauce. Batter Pudding (Baked).— Proceed as di- rected for batter pudding (hoilM), baking it in well-buttered pudding-dish 35 minutes ; serve with foaming sauce. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, IVfj cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into weU-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce. Batter Pudding (Boiled). — 1% cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 tablespoon butter, 10 drops extract nut- meg, 2 eggs, 1 pint milk. Sift flour, salt, and owder together ; rub in butter cold ; add eggs, eaten, and milk ; mix into batter as for muf- fins ; pour into well-buttered mold ; set in sauce- pan with boiling water % up sides of mold ; steam one hour, and serve with spice sauce. Boston Baked Plum Pudding. — IMi cups beef suet, freed of skin, chopped very fine, 1^ cups raisins, stoned, IMi cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk. Ml cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter ; pour into weU-buttered clean cake-tin, bake in steady oven 2 hours ; serve with va- nilla sauce. Cabinet Pudding. — Mi pound stale sponge cake, VSj cup raisins. Mi can peaches, 4 eggs, IMi pints milk. Butter plain oval mold ; lay in some stale cake, Vb of the raisins, stoned, Vb of peaches ; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread ; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach % up sides of mold, steam it % hour, turn out carefully on dish, and serve with peach sauce. Cottage Pudding. — 1 cup sugar, 2 eggs, 2 cups cream, 1 pint flour, IV2 teaspoons Etoyal Baking Powder. Beat the eggs and sugar to- gether; add cream, flour with the powder sifted in, and a pinch of salt ; mix into smooth batter as for cup cake ; put into long narrow or oval buttered mold, bake in hot oven 30 minutes ; serve with liquid or foaming sauce. Cottage Pudding, 2. — 1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg. 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg. 1 tea- spoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla. Cherry Pudding.— 2 eggs, 1 cup milk, Mi teaspoon salt, 1 tablespoon melted butter, IMi cups flour, 1 teaspoon Royal Baking Powder,

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