Cottage Pudding With Lemon Sauce
A light, moist cottage pudding infused with lemon flavor, perfect for comforting desserts or teatime treats, appealing to lemon lovers and classic dessert enthusiasts.
Ingredients
Instructions
- Sift the dry ingredients three times.
- Beat together the melted butter, sugar, egg, and lemon extract.
- Add the flour and milk alternately, beating each time.
- Pour the batter into a buttered 8 x 8-inch pan.
- Bake at 375°F for 30 to 40 minutes.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and baking powder thoroughly. If you don’t have lemon extract, fresh lemon juice and zest can be used instead; just adjust the sugar slightly. You can also substitute half of the milk with buttermilk for a richer flavor. This recipe can also be adapted by adding berries or nuts for extra texture.
Serving Suggestions
Serve warm with a generous drizzle of lemon sauce for the best experience. This dish is delightful on its own but can be complemented with a scoop of vanilla ice cream or whipped cream. It pairs beautifully with Summer Squash Mess for a light and comforting meal. Perfect for brunch or as a simple dessert.
Storage & Reheating
Leftover cottage pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F until heated through. Serve with fresh lemon sauce to revive its delicious flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Cottage Pudding With Lemon Sauce contains roughly 422 calories, with 4g protein, 49g carbohydrates, and 23g fat. It is an excellent source of calcium (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Just allow the batter to come to room temperature before pouring it into the pan and baking. This can help save time if you're planning for a special occasion.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the melted butter with vegetable oil or coconut oil. For a lighter alternative, unsweetened applesauce can also work, but it may slightly alter the texture and flavor of the pudding.
Can I freeze cottage pudding?
Yes, cottage pudding can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. To enjoy, thaw overnight in the refrigerator and reheat as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).