Vanilla Cottage Pudding
American
A soft, buttery snack cake served warm in squares.
- Servings (recipe yield)
- 9 servings
- Prep time
- 15 min
- Cook time
- 35 min
- Rest / chill / soak
- 0 min
- Total time
- 50 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- ¼ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- 2¼ cups all-purpose flour
- 4 tsp baking powder
- ½ tsp table salt
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C) and line an 8-inch square pan with parchment. Beat the butter and sugar until lighter in color, then beat in the egg and vanilla.
- Whisk the flour, baking powder and salt separately. Stir the dry mixture and milk into the batter in alternating additions, stopping as soon as the flour disappears.
- Spread the batter in the pan and bake for 30 to 35 minutes, until a tester in the center comes out clean. Cool briefly before slicing.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license