"Cake-pan" cottage pudding from The King Arthur Flour 200th Anniversary Cookbook (page 283) by King Arthur Flour and Brinna B. Sands

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dark semi-sweet chocolate sauce; Lemon or orange sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 07, 2022

    Easy recipe that yielded a very tender, sweet, moist cake. I used all sour cream for the dairy ingredient and so it was rich, too - we ate it with fresh peaches and blackberry sauce to balance it out. I used white whole wheat flour and there was very little noticeable "whole wheat" flavor. I used the largest suggested pan size (9-inch square) and the cake was quite short - 1" at the outer edges and 1/2" in the middle - and on the denser side. (I also suspect my baking soda needs replacing!) Mixing everything in the cake pan was a novelty, but I'll try using a mixing bowl next time since getting the shallow layer of ingredients well-mixed in a square pan took more care than I'd expected. Removed from oven once center reached 200-205F which took 30 minutes in my 9-inch square aluminum pan.

  • ashallen on August 07, 2022

    Variations/substitutions included in the recipe include white sugar or brown sugar, vanilla extract or a mixture of vanilla extract and almond extract, and yogurt, sour cream, buttermilk, or sour milk (made with vinegar and milk).

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