Surprise!!! Cottage Pudding is not pudding, it’s cake. We are having a ball with Brunch Week, I have to give a big thanks to our lovely hostesses Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen. This Mother’s Day/Brunch get-together has been so fun. We have lots of great prizes to give away too so don’t forget to enter (just at the bottom of this post.)
THEN My first introduction to “Cottage Pudding” was by a lady named Karen. I’m pretty sure her name was Karen. She was a nice lady at the church we attended back in early 2000. She came over to our house with a delicious dinner after the birth of my third daughter, Laura. I could barely move about the house post C-section. It was Spaghetti Bake, a salad, a fruited Jello, and Cottage Pudding. I was so touched and happy by this gesture, I asked her for the recipes. She gave her recipe and I’ve used that several times over the years but it has vanished from my recipe box! Who DUN IT? So I set into reading all my old cookbooks and NONE of them were like the recipe Karen gave me. Sigh~ It seems most cottage pudding cakes have a sauce on them. Karen’s cake was cold and it lasted for a few days until I broke off that last little corner so loosely wrapped in the crumbled foil.
I would bet it was called “Pudding Cake” because the ladies would make a basic cake for their family to eat for a few days, adding different sauces, custards, or “puddings” to it along the way to give it different flavors. Just a guess!
Definition of COTTAGE PUDDING
Definition: plain cake covered with a hot sweet sauce
First Known Use of COTTAGE PUDDING circa 1854
NOW At any rate, recipes change and evolve over the years. What was once a Cottage Pudding Cake with a hot sauce, became a Cold Berry Cake with a sugary crumble on top.
Memories of things that kind people did or said, last forever. Maybe the cake wasn’t so great, I’ll never really know. It will always be delicious to me because of the heart in her delivery that day. I WILL FIND THAT RECIPE! In the meantime, enjoy my fairly close creative adaptation to what I remember, but instead I’m using part Bob’s Red Mill Hazelnut Flour. If Mom stops by tomorrow we’ll have cold cake and hot tea. Next time I’ll fold the berries into the batter. I’m sure that’s how Karen did it.
(Note: I’m currently revising this recipe!)
Thank you Bob’s Red Mill for another wonderful package of products, you’ve been so kind to me over the years. (P.S. I’m getting my Spurtle ready!)
I am REALLY enjoying the wonderful recipes by all of our Brunch ladies. Here are today’s recipes:
Brunch Egg Dishes:
- Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
- Corn Souffle from Hungry Couple
- Croque Madame Muffins from Cooking in Stilettos
- Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
- Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
- Tortilla Espanola from Savvy Eats
Brunch Breads and Grains:
- Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
- Busy Bee’s Granola from Culinary Adventures with Camilla
- Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
- Springtime Sweet Rolls from Eat Your Heart Out
- 10 Minute English Muffin Cream Cheese Danish from Neighborfood
- Lemon Poppyseed Scones from Real Housemoms
- Apple Croissants from Hip Foodie Mom
- Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
- Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
- Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
- Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
- Savory Truffles from Jane’s Adventures in Dinner
- Orange Marmalade Pound Cake from Love and Confections
- Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
- Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
- Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
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