Cottage Pudding with Hot Nutmeg Sauce
Author: 
 
Ingredients
  • For Pudding:
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup sugar
  • ⅓ cup shortening (solid Crisco)
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • For Hot Nutmeg Sauce:
  • 1 Tablespoon cornstarch
  • ½ cup sugar
  • Few grains of salt
  • 1 cup boiling water
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • ½ teaspoon or more grated nutmeg
Instructions
  1. For Cottage Pudding:
  2. Heat oven to 350 degrees. Grease an 8-inch square pan.
  3. Sift flour, baking powder, salt, and sugar into mixing bowl. Add shortening and mix to blend into flour mixture. (by hand or in electric mixer). Combine milk and vanilla; add to flour/shortening mixture. Beat on low speed for 2 minutes or by hand 150 strokes. Add the egg and beat another minute. Pour into prepared pan and bake for about 40-45 minutes or until a tester comes out clean when inserted in the center. Place pan on wire rack while preparing nutmeg sauce.
  4. For Hot Nutmeg Sauce:
  5. Combine cornstarch, sugar, and salt in a small saucepan. Stir in boiling water. Cook, stirring constantly, until thickened. Remove from heat and beat in butter, vanilla, and nutmeg. Serve hot with pieces of warm cottage pudding.
Recipe by The Culinary Cellar at https://theculinarycellar.com/next-up-from-iowa/