Cottage Pudding

 
 The cake itself is a simple cake . . .  quickly beaten together, with a mild lemon flavour . . .

On it’s own its a very plain, simple, yet moist and delicious cake.  Very good . . .  but when you spoon over the warm sauce  . . . it becomes quite remarkable!

 
This is a Lemon Nutmeg Sauce . . .  again very simple to make and very simply flavoured  . . .  with fresh lemon zest and juice, freshly grated nutmeg  . . .  and mmm . . .  gorgeous dairy butter.

 
Together the two . . .  the cake and the sauce  . . .  become a pudding that will quickly elevate itself to the top of everyone’s favourites list!

12 tsp freshly grated nutmeg

 
Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 or 9 inch square baking tin really well.  Set aside.

Cream together the shortening and sugar until light and fluffy.  Beat in the egg, salt and lemon extract.  Sift together the flour and baking powder.  Stir this into the creamed mixture in three lots, alternating with the milk, beating well after each addition.  Spread into the prepared pan and bake for 35 minutes until golden brown and a toothpick inserted in the centre comes out clean.

While the cake is baking make the sauce.  Stir the sugar, salt and dissolved cornflour/water mixture together in a saucepan.  Slowly whisk in the boiling water and cook, stirring constantly over medum heat until the mixture comes to a full rolling boil.  Turn down to low and simmer for five minutes. Blend in the butter, lemon zest, nutmeg and lemon juice.  Keep warm.

To serve cut the cake into squares and spoon some of the warm sauce over top.

On its own the cake is delicious, but with the sauce this pudding/dessert is fabulous.  Proof positive that the simple things in life really are the best.  Taste doesn’t have to be complicated to be good!  Bon Appetit!

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The English Kitchen
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