Cottage Pudding

 

This is not a pudding in the North American sense of the word, but . . .  in the British sense of the word, it is the perfect Pudding.  Over here pudding is just another word for dessert and this old fashioned cake with it fabulous Lemon Nutmeg sauce makes the perfect pudding!

 The cake itself is a simple cake . . .  quickly beaten together, with a mild lemon flavour . . .

On it's own its a very plain, simple, yet moist and delicious cake.  Very good . . .  but when you spoon over the warm sauce  . . . it becomes quite remarkable!

This is a Lemon Nutmeg Sauce . . .  again very simple to make and very simply flavoured  . . .  with fresh lemon zest and juice, freshly grated nutmeg  . . .  and mmm . . .  gorgeous dairy butter.

Together the two . . .  the cake and the sauce  . . .  become a pudding that will quickly elevate itself to the top of everyone's favourites list!

Look at that gorgeous sauce  . . .  golden, rich and studded with lovely flecks of nutmeg.  I always grate my own nutmeg. It is so fresh and tasty!!  I keep a container of whole nutmegs in my cupboard.  They were a gift to me from a friend, who sadly is no longer with us, many moons ago.  I  think of him with fondness every time I use it.

*Cottage Pudding*

Serves 6

Printable Recipe 

 

This isn't really a pudding at all, but a moist and delicious cake that is anything but plain, served warm and cut into squares with a fabulous nutmeg sauce spooned over top. 

For the cake:

55g of white vegetable shortening (1/4 cup)

190g white sugar (1 cup)

1 large free range egg

245g plain flour (1 3/4 cup)

2 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp lemon extract

156ml milk (2/3 cup)

For the Lemon & Nutmeg sauce:

95g sugar (1/2 cup)

1 TBS cornflour, dissolved in 60ml cold water (1/4 cup cold water)

pinch salt

300ml boiling water (1 1/4 cups)

3 TBS butter

1 tsp grated lemon zest

2 TBS fresh lemon juice

1/2 tsp freshly grated nutmeg

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 or 9 inch square baking tin really well.  Set aside.


Cream together the shortening and sugar until light and fluffy.  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.  Spread into the prepared pan and bake for 35 minutes until golden brown and a toothpick inserted in the centre comes out clean.


While the cake is baking make the sauce.  Stir the sugar, salt and dissolved cornflour/water mixture together in a saucepan.  Slowly whisk in the boiling water and cook, stirring constantly over medum heat until the mixture comes to a full rolling boil.  Turn down to low and simmer for five minutes. Blend in the butter, lemon zest, nutmeg and lemon juice.  Keep warm.


To serve cut the cake into squares and spoon some of the warm sauce over top.

On its own the cake is delicious, but with the sauce this pudding/dessert is fabulous.  Proof positive that the simple things in life really are the best.  Taste doesn't have to be complicated to be good!  Bon Appetit!