Name: Cottage Pudding with Vanilla Sauce
Yield: Serves 12
Cuisine: American
Ingredients: 1 cup [240 ml] heavy cream; 1 egg yolk; Lightly sweetened whipped cream for serving, optional; ⅛ tsp table salt; 2 Tbsp unsalted butter; 1 Tbsp pure vanilla extract; 1¼ tsp baking powder; 2¼ cups [270 g] cake flour, sifted; 2 eggs; 1 tsp table salt; ¼ tsp baking soda; 1 cup [220 g] unsalted butter, at room temperature; 1¾ cups [350 g] granulated sugar; 1 Tbsp cornstarch; 1 cup [240 ml] buttermilk; ½ cup [60 g] confectioners’ sugar, sifted

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Cottage pudding is not pudding at all, but a simple yellow cake, baked in a square pan, and served with sauce, be it vanilla, chocolate, butterscotch, lemon, nutmeg, or even rhubarb. I consider it the perfect snack cake. I started with the recipe from Davis Cook Book: The Pure Food Kind (no date) and added an egg yolk, and a tad more butter and sugar, and I substituted buttermilk for the milk to make it more moist, flavorful, and tender. For the sauce