Sourdough Cottage Pudding Recipe

Name: Sourdough Cottage Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 cups sugar; ½ cup boiling water; ½ cup milk; 1 teaspoon vanilla; 3 cups flour; 2 eggs; 1 cup sourdough starter; 3 teaspoons double-acting baking powder; ¼ cup butter; ½ cup sugar; 1 tablespoon flour; 1 cup milk; 1 teaspoon vanilla

Servings: persons

1 cup butter
2 cups sugar
½ cup boiling water
½ cup milk
1 teaspoon vanilla
3 cups flour
2 eggs
1 cup sourdough starter
3 teaspoons double-acting baking powder
¼ cup butter
½ cup sugar
1 tablespoon flour
1 cup milk
1 teaspoon vanilla

1
Preheat oven to 300F.
2
Cream butter and sugar, add water, milk, and vanilla.
3
Add 1 cup of flour and 1 egg and beat hard.
4
Then add 2nd cup of flour and 2nd egg and beat hard.
5
Add 3rd cup of flour and 1 Cup of Sourdough and beat hard.
6
Then add baking powder and beat hard for the last time :).
7
Pour into 1 Bundt pan (or 2 loaf pans lined with parchment paper).
8
Bake for 1 hour 15 minutes or until tester comes out clean.
9
For vanilla sauce.
10
Melt butter, add flour then sugar, milk & vanilla.
11
Whisk over medium heat until just thick and pour over cake slices before serving.

1737

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 cup butter, 2 cups sugar, ½ cup boiling water, ½ cup milk, and more.

Yes, Sourdough Cottage Pudding 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.

Sourdough Cottage Pudding

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