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Cottage Pudding with Nutmeg Sauce

Cottage Pudding with Nutmeg Sauce
6 votes, 3.17 avg. rating (65% score)
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Here's a real, old-fashioned dish that your family will like just as much as ours does. Try to use freshly grated nutmeg.

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  • 1/3 cup soft butter or margarine
  • 1-1/4 cups sugar
  • 1 egg
  • 1-3/4 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon lemon flavoring


Cream the butter or margarine with the sugar and egg. Add the sifted dry ingredients alternately with the milk. Beat for 2 minutes. Add the flavoring. Bake in an 8-inch greased pan for 25 minutes in a 375 degrees F oven.
Serve warm with Nutmeg Sauce (see below).

Nutmeg Sauce


  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons butter or margarine
  • 1 teaspoon freshly grated nutmeg


Combine the sugar and cornstarch and blend with the water. Cook in a double boiler over hot water, stirring until thickened. Remove from the heat and stir in the butter or margarine and nutmeg. Serve hot.
Updated Thursday, July 26th, 2007

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One Response to Cottage Pudding with Nutmeg Sauce

  1. Dan E Armbrust September 23, 2013 at 12:45 am #

    For the cake part I used a lemon cake mix. The sauce I used skim milk instead of water. It turned out real well for a guy cook.

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