Cottage Pudding (It'S Really A Cake!) Recipe

Name: Cottage Pudding (It'S Really A Cake!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup sugar; 1/2 cup butter; 1/2 cup milk; 1 egg, slightly beaten; Lemon/Vanilla Sauce; 1/2 cup sugar; 1 tablespoon cornstarch; 1 cup boiling water; 2 tablespoons butter; 3 tablespoons lemon juice; 1 grated lemon, rind of (OR 2 tsp. vanilla extract in place of the lemon rind and juice); 1 pinch salt

Servings: persons

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup butter
1/2 cup milk
1 egg, slightly beaten
Lemon/Vanilla Sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
3 tablespoons lemon juice
1 grated lemon, rind of (OR 2 tsp. vanilla extract in place of the lemon rind and juice)
1 pinch salt

1
Preheat the oven to 400* (F).
2
Butter and lightly flour an 8-inch square cake pan.
3
Mix the flour, baking powder, salt, and sugar together in a large bowl.
4
Melt the butter in a small pan, remove from heat, and whisk in the milk and egg, beating well.
5
Add to the flour mixture and blend.
6
Pour into prepared pan and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
7
Cool in pan for 5 minutes.
8
Turn out onto wire rack.
9
Serve warm with lemon sauce/vanilla sauce, or your favorite thick chocolate sauce.
10
For Lemon/Vanilla Sauce: Mix the sugar and cornstarch together in a small bowl.
11
Add sugar mixture to boiling water, stirring constantly.
12
Boil 5 minutes.
13
Remove from heat and swirl in the butter, lemon juice and rind OR vanilla extract, and pinch of salt.
14
Serve warm.

1223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup sugar, and more.

Yes, Cottage Pudding (It'S Really A Cake!) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cottage Pudding (It'S Really A Cake!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions