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Gluten- Free Cottage Pudding

This recipe has been my go-to for Strawberry Shortcake ( or peach short cake, or mixed fruit short cake. . . ) for 40 years. This gluten free version of it is so moist and delicious, it is hard to believe that it is gluten free! Serve it with sweetened fresh fruit and mounds of whipped cream for an over the top dessert, or breakfast, or mid-day snack. . . .
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 servings

Ingredients
  

  • 1 3/4 cups all purpose gluten free flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup softened butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup milk or milk substitute

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease an 8-inch square pan and set aside.
  • Sift together flours, baking powder, and salt and set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add egg and vanilla.
  • Add half of the flour mixture to the butter/sugar/egg mixture. Mix until just combined. Add half of the milk, mixing until just combined. Repeat with the remaining ingredients.
  • Pour into a prepared 8 inch square pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Notes

Recipe can be doubled and baked in a 9 x 13 inch pan. Great for strawberry shortcake.