Go Back

Cottage Pudding

This has been my go-to recipe for shortcake for nearly 40 years. Moist, dense, sweet - it's just plain yummy. Topped with strawberries, peaches, and a mountain of whipped cream. . . . mmmmm. For a gluten-free version - that is beyond yummy, click here
.
Print Recipe Pin Recipe

Ingredients
  

  • 1 3/4 cups all-purpose 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

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease an 8-inch square pan.
  • Sift together the flour, baking powder and salt, and set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and vanilla to the butter/sugar mixture, mixing until just combined.
  • Add 1/2 of the dry ingredients, followed by 1/2 of the milk - mixing just until combined. Repeat with the remaining ingredients.
  • Pour into the 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

This recipe can be doubled and baked in a 9 x 13 inch pan.