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Peach Cottage Pudding

Ingredients

• 1/4 cup cottolene
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 2 cups pastry flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• fresh peaches sliced

Instructions

Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream.

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Source

Fifty-Two Sunday Dinners (1913).