Recipes > Desserts > Puddings > Cottage Puddings > Cottage Pudding

Cottage Pudding


  • 1 cupful of flour
  • 1 heaping teaspoonful of baking-powder
  • 1 tablespoonful of butter
  • 1/2 cupful of sugar
  • 1/2 cupful of milk
  • 1 saltspoonful of salt
  • 1 egg


Mix the baking-powder with the flour and sift them. Rub the butter and sugar together to a cream and beat into it the egg; then add the milk, in which the salt has been dissolved. Add the flour; beat well together and turn into a cake-tin having a tube in the center. Bake about twenty-five minutes in a moderate oven. Turn it onto a flat dish, leaving it bottom side up. The chocolate sauce given below is recommended, but any other sauce may be served with it.

Chocolate sauce

  • 3 ounces or squares of Baker's chocolate
  • 1/2 cupful of sugar
  • 1/2 cupful of boiling water
  • 1/4 teaspoonful of vanilla


Melt the chocolate on a dry pan; add the sugar and boiling water. Stir until well dissolved and smooth, then add the vanilla.


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The Century Cook Book (1901).

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