Recipe
Classic Lemon Cottage Pudding
Zesty Delight: Classic Lemon Cottage Pudding
4.4 out of 5
Indulge in the tangy and comforting flavors of Classic Lemon Cottage Pudding, a beloved dessert from American cuisine. This delightful pudding combines a moist lemon-infused cake with a luscious lemon sauce, creating a perfect balance of sweet and citrusy flavors.
Metadata
Preparation time
15 minutes
Cooking time
35-40 minutes
Total time
50-55 minutes
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Kosher
Allergens
Dairy (butter, milk), Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Low-carb
Ingredients
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
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1 large egg 1 large egg
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
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2 teaspoons baking powder 2 teaspoons baking powder
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1/4 teaspoon salt 1/4 teaspoon salt
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1 tablespoon lemon zest 1 tablespoon lemon zest
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1/2 cup (120ml) milk 1/2 cup (120ml) milk
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1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
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1 cup (240ml) boiling water 1 cup (240ml) boiling water
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1/2 cup (100g) granulated sugar (for the sauce) 1/2 cup (100g) granulated sugar (for the sauce)
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1 tablespoon cornstarch 1 tablespoon cornstarch
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Pinch of salt Pinch of salt
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 9g, 5g
- Carbohydrates (total, sugars): 57g, 40g
- Protein: 4g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) square baking dish.
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2.In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
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3.Beat in the egg and vanilla extract until well combined.
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4.In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
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5.Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.
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6.Pour the batter into the prepared baking dish and spread it evenly.
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7.In a small saucepan, combine the fresh lemon juice, boiling water, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
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8.Carefully pour the lemon sauce over the cake batter in the baking dish.
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9.Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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10.Remove from the oven and let it cool for a few minutes before serving.
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11.Serve warm, spooning the cake and sauce into individual dessert bowls.
Treat your ingredients with care...
- Lemon zest — Make sure to wash the lemons thoroughly before zesting to remove any wax or residue. Use a fine grater or a zester to obtain the zest, avoiding the bitter white pith.
Tips & Tricks
- For an extra burst of citrus flavor, add a tablespoon of lemon juice to the cake batter.
- Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist.
- If you prefer a sweeter sauce, increase the amount of sugar in the lemon sauce to your liking.
- Make sure to pour the lemon sauce over the cake batter carefully to ensure even distribution.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve Classic Lemon Cottage Pudding warm as a comforting dessert. Spoon the cake and sauce into individual dessert bowls and garnish with a sprinkle of powdered sugar or a twist of lemon zest for an elegant presentation.
Presentation advice
To enhance the presentation, serve the Classic Lemon Cottage Pudding in vintage-style dessert bowls or individual ramekins. Dust the top with a light sprinkle of powdered sugar and garnish with a fresh mint leaf or a thin lemon slice.
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