In the UK pudding has a blanket meaning. Unlike in other places where it means a custard-like dessert, pudding in England refers anything that’s served for dessert. But, even some of the cake-like desserts there do actually have more of a pudding consistency thanks to a very long tradition of boiling batter in cloth bags and serving cakes with rich sauces that soak into the them.
The latter applies to this cottage pudding, which is a lovely lemon cake with a spiced sauce served on top. It’s a heavenly combination- despite the fact that it bears no resemblance to American pudding at all.
This simple cake has just a little bit of lemon extract in it for a subtle hit of citrus. But, the sauce is what really takes this humble treat to the next level.
While the cake is baking is the perfect time to make the sauce. It’s thickened with cornstarch and then cooked on the stove. This delicious, syrupy mixture is the final touch for this surprisingly elegant dessert.
It contains lemon juice, nutmeg, butter, lemon zest, sugar, and ginger for a warm and flavorful topping.
For a sunny dessert with a lovely, round flavor this cottage pudding ticks all the boxes. It may harken back to a time when such simple desserts were considered plain, but once you try it you’ll see it’s anything but ordinary.
Cottage Pudding
Diet: Vegetarian
For the cake:
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon lemon extract
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 2/3 cup whole milk
For the sauce:
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup granulated sugar
- Pinch of salt
- 1 1/4 cup boiling water
- 3 tablespoons butter
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon ground ginger
For the cake:
- Preheat oven to 350˚F. In a large bowl combine vegetable oil and sugar. Add in egg, salt, and lemon extract and mix again. Slowly sift in flour and baking powder in 3 lots, adding some of the milk in between and stirring in between each addition.
- Pour into a greased 8”x8” baking dish and bake for 35 minutes.
For the sauce:
- While pudding is baking combine cornstarch and cold water in a glass jar. Close lid tightly and shake well until no lumps remain. Pour this into a small saucepan along with sugar and salt. Stir well and cook over medium heat, whisking in boiling water slowly. Cook for 5 minutes or until boiling.
- Reduce heat to low and add in butter, lemon zest, lemon juice, nutmeg, and ginger. Stir until butter is melted and sauce is thickened. Cut cake into squares and serve with warm lemon sauce on top.
Recipe adapted from The English Kitchen.