Cottage Pudding With Custard Sauce Food

COTTAGE PUDDING WITH ORANGE SAUCE

Cottage Pudding With Orange Sauce image

I have one son who is crazy for carrots. This recipe kind of reminds me of his favorite, carrot souffle.

Provided by Pinay0618

Categories Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups finely shredded carrots
1 1/4 cups all-purpose flour
1 cup sugar
1/3 cup butter, softened
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1 cup sugar
1/4 cup all-purpose flour
1 1/2 cups water
1/4 cup butter
1/4 cup orange juice

Steps:

Heat oven to 350. Grease and flour an 8- or 9-inch square pan.
Mix all ingredients except those for the Orange Sauce in a medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
For sauce, mix sugar and flour in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and orange juice. Serve immediately over warm pudding.

Nutrition Facts : Calories 386.8, Fat 13.5, SaturatedFat 8.2, Cholesterol 58, Sodium 306.1, Carbohydrate 64, Fiber 1.1, Sugar 46, Protein 3.9

CUSTARD SAUCE

Custard Sauce image

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

Provided by CountryLady

Categories Sauces

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons sugar
1 3/4 cups half-and-half
1 egg yolk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

Combine all ingredients, except vanilla, in a heavy pot.
Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
Remove from heat.
Stir in vanilla& refrigerate in a covered container.

Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10

COTTAGE PUDDING CAKE

Cottage Pudding Cake image

This is one of my favorite family recipes. It is a simple, sturdy white cake with vanilla-flavored syrup poured atop. It is best served piping hot on a cold winter's day.

Provided by MarthaStewartWanabe

Categories Dessert

Time 50m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, melted
1/2 cup sugar
1 egg
1 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 cups boiling water
2 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla

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.

Nutrition Facts : Calories 199.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 28.6, Sodium 184.4, Carbohydrate 34.5, Fiber 0.5, Sugar 20.1, Protein 2.8

COTTAGE PUDDING WITH CUSTARD SAUCE

Cottage Pudding with Custard Sauce image

This is my mom's recipe and it was and still is one of my favorites. I remember walking home from school for lunch in the Winter and smelling this pudding when I walked in the door...my mom always served this warm out of the oven with the warm custard sauce.....it is a basic recipe but oh so many memories. Maybe that's why I like it so much!! This is my pics as I just made it !!

Provided by Doreen Fish @dfish

Categories Puddings

Number Of Ingredients 13

Ingredients

1/4 cup(s) shortening
2/3 cup(s) sugar
1 - egg
1/2 cup(s) milk
1 1/2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) vanilla
CUSTARD SAUCE
3 tablespoon(s) custard powder (birds)
3 tablespoon(s) sugar
2 1/2 cup(s) milk
1 teaspoon(s) vanilla

Steps:

Cream shortening and sugar...add egg and mix well. Combine the dry ingredients.mix well and add to egg mixture alternately with milk.Add vanilla.Mix well and pour in a greased 8 x8 square cake pan and bake 30 -35 mins at 350 until toothpick inserted comes out clean.
Custard Sauce: Mix the custard powder with the sugar in a large saucepan....add the milk and cook over med-high heat, stirring frequently until well blended and starts to thicken. Add vanilla and stir. Remove from heat and serve over warm pudding.

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