Cottage Pudding With Brown Sugar Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Steps:

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

Steps:

• To make cake, in small bowl stir flour, baking powder, and salt together; set aside.
• In mixing bowl cream shortening and sugar together.
• Beat in egg and vanilla until light and fluffy.
• Add dry ingredients to creamed mixture alternately with milk.
• Pour into greased 9-inch square pan.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until cake tests done with toothpick.
• Serve warm with Brown Sugar Sauce.
• While cake is baking make sauce.
• To make sauce, in saucepan, over low heat, melt butter.
• Blend in flour, brown sugar, and salt.
• Gradually stir in water and cook on medium heat, stirring constantly until thickened.
• Remove from heat and stir in vanilla.
• Serve immediately with Cottage Pudding by spooning over individual servings of cake.

Steps:

• 45 minutes ∙ Serves 6-8 Heat the oven to 350 F (180 C/Gas 4). Grease and flour an 8 or 9-inch square baking pan. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 4 to 5 minutes. Beat the egg into the creamed mixture until blended. Measure the milk into a measuring cup. Stir the 1 teaspoon of vanilla into the milk. In another bowl, combine the flour and baking powder. Beating slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk. Repeat with another one-third of the flour mixture and the remaining milk. Add the remaining flour mixture and beat until smooth and well blended Pour the batter into the prepared baking pan. Bake in the preheated oven for about 30 minutes, until firm and a toothpick - inserted into the center of the cake - comes out with only a few crumbs clinging. Chocolate Sauce IN a saucepan of stainless steel bowl over simmering water, heat the semisweet chocolate chips with the whipping cream, stirring constantly until the chocolate is melted. Stir in 1 teaspoon of vanilla extract. Drizzle the chocolate sauce over the cooled cake.