Best 5 Old Fashioned Cottage Pudding With Chocolate Sauce Recipes

VINEGAR PUDDING

Steps:

• Preheat oven to 180C/360°F.
• Melt the apricot jam & butter.
• Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
• Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
• Place the mixture in a deep ovenproof dish.
• Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
• Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.

OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.

OLD FASHIONED COTTAGE PUDDING WITH CHOCOLATE SAUCE RECIPE

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.

COTTAGE PUDDING - UPSIDE DOWN CAKE

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.

COTTAGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
• To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
• Slice cake into 2-inch pieces and place each piece in a bowl to serve.
• Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
• Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.