|Place of origin||United States|
|Main ingredients||Cake, glaze or custard|
Cottage pudding is a traditional American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or one of a variety of fruit flavors such as lemon or strawberry.
Cottage pudding can be baked over a fruit base, with a Cottage Pudding recipe from ”Fanny Farmer”resulting dessert similar to a fruit cobbler, as in the recipe for Apple Pan Dowdy in The Fannie Farmer Cookbook.
Cottage pudding is a simple single layer butter cake served with some kind of sauce poured over it. The sauce could be custard, hard sauce, butterscotch, chocolate sauce, whipped cream, or crushed fruits.
There are many variations on the simple recipe. The traditional preparation is served as a one layer cake topped with fruit or custard, but the same batter can also be used for layer cakes, like banana layer cakes, which are filled with a layer of custard and sliced bananas, or as a substitute for sponge cake in traditional layer cake "pies" like the Washington pie or Boston cream pie, and other desserts like peach melba and baked Alaska. It could also be used to make ice cream sandwiches.
- "The Fannie Farmer Cookbook", 11th Edition, published by Little, Brown and Company, original copyright 1896 by Fannie Merritt Farmer.
- "Cottage Pudding recipe from "Fanny Farmer"". Monterey Herald.
- Making a cake in a jiffy
- Cottage Pudding Proves Equally at Home in an Apartment or Fine Mansion, Detroit Free Press, Detroit, Michigan. 13 Feb 1934, Page 10,