Old Fashioned Cottage Pudding With Chocolate Sauce

Cottage Pudding
Cottage Pudding. Diana Rattray
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
364 Calories
20g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 364
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 55%
Cholesterol 138mg 46%
Sodium 543mg 24%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 9%
Protein 9g
Calcium 276mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old-fashioned cottage pudding makes a great everyday dessert or snack.

Cottage pudding is a cake which is served with a glaze or custard sauce. Serve this cake with the included chocolate sauce or use your favorite warm dessert sauce.


  • 4 tablespoons butter
  • 2/3 cup sugar (granulated)
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon ​vanilla extract
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • Pinch salt
  • Chocolate Sauce:
  • 1 cup semisweet chocolate chips
  • 3/4 cup whipping cream
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Heat the oven to 350 F (180 C / Gas 4).

  2. Grease and flour an 8 or 9-inch square baking pan.

  3. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 4 to 5 minutes.

  4. Beat the egg into the creamed mixture until blended.

  5. Measure the milk into a measuring cup. Stir the 1 teaspoon of vanilla into the milk.

  6. In another bowl, combine the flour and baking powder.

  7. Beating slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk. Repeat with another one-third of the flour mixture and the remaining milk. Add the remaining flour mixture and beat until smooth and well blended

  8. Pour the batter into the prepared baking pan.

  9. Bake in the preheated oven for about 30 minutes, until firm and a toothpick — inserted into the center of the cake — comes out with only a few crumbs clinging.

Chocolate Sauce

  1. In a saucepan of stainless steel bowl over simmering water, heat the semisweet chocolate chips with the whipping cream, stirring constantly until the chocolate is melted. Stir in 1 teaspoon of vanilla extract. Drizzle the chocolate sauce over the cooled cake.