Cottage Pudding with Nutmeg Sauce

From The Country Innkeepers' Cookbook

Puddings and Custards Recipes

Here's a real, old-fashioned dish that your family will like just as much as ours does. Try to use freshly grated nutmeg.

• 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.

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