Cottage Pudding

Ingredients

• One cupful of milk
• Two eggs
• One table-spoonful of butter
• One cupful of sugar
• Three tea-spoonfuls of baking-powder
• Flour to thicken, about one pint

Method

1. 1

   Rub the butter and sugar to a cream, add the eggs well beaten, then the milk, stirring all well.

2. 2

   Sift the baking-powder over the top, and before stirring it in, sift over a little flour.

3. 3

   Stir well, adding enough more flour to make a rather thick batter; then pour into a buttered dish and bake thirty minutes.

4. 4

   Serve hot with milk sauce.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 193. The excerpt below is the record exactly as published.

COTTAGE PUDDING. One cupful of milk. Two eggs. One table-spoonful of butter. One cupful of sugar. Three tea-spoonfuls of baking-powder. Flour to thicken, about one pint

Cook this with the app: pantry check, scaling, and the assistant.