Call it a pudding, though it's really a cake

Recipe Finder

March 05, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Cottage pudding isn't a pudding at all, says Rose Knockaert, of Woodland, Wash. "It is a cake served with a wonderful sauce. I have lost my copy of the recipe, which I originally received from my mother-in-law in 1951."

Mary Rosteck of Baltimore and Iva Hatfield of Moravia, N.Y., sent in very similar recipes. Rosteck notes that her recipe book is a "dogeared 1948 Rumford's cookbook which was my very first cookbook and has been used faithfully over the years."

Hatfield writes that her recipe is one that "my mother and I have made many times for a quick dessert for the men workers on the farm. You can use any plain white cake recipe, cool a little, and serve cut in squares on a plate with the sauce poured over it."

Cottage pudding cake

1/4 cup shortening

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/3 teaspoon salt

1 cup milk

Heat oven to 375 degrees.

Cream shortening, gradually adding sugar, egg and vanilla. Sift flour, baking powder and salt together and add alternately with the milk to the shortening mix. Turn into a greased and floured 9-inch square pan and bake for 25 to 30 minutes. Cut into squares and serve warm with sauce.

Amy Kauffman of Pinehurst, N.C., and Evelyn G. Goff of Sioux Falls, S.D., submitted identical sauce recipes, chosen by chef Gilles Syglowski.

Custard sauce

1 cup sugar

2 tablespoons cornstarch

2 cups water

1/4 cup butter

flavoring, either: 2 teaspoons vanilla, or 2 teaspoon lemon juice with 1 tablespoon grated lemon rind, or 2 teaspoons nutmeg.

In saucepan mix sugar and cornstarch and gradually stir in water. Boil 1 minute, stirring constantly. Then stir in butter, and one of the seasonings.

Sweet ginger

Crystallized ginger was requested by Sunny Ruzbarsky of Westminster, who writes that she and her husband would like "to make sugared chunks of ginger like you find in the grocery store spice section."

Her answer came from Norma Petersen of Ellicott City.

Petersen's crystallized ginger

2 cups ginger root

1 cup sugar

sugar for sprinkling on cooked ginger

pinch of salt

Peel and slice ginger diagonally into 1/4 -inch thick pieces. In a medium pan cover ginger with cold water and add salt. Simmer for 30 minutes, rinse and drain. Repeat this same process four times, then drain and rinse and return ginger to pan. Add 4 cups water and 1 cup sugar and heat to a boil. Cut back heat and simmer 1 1/4 hours or until a thick syrup coats the ginger.

Sprinkle 1/4 -inch layer of sugar on a small baking sheet. Lift ginger with a fork onto the sugar and turn, coating well.

Place ginger on a wire rack to dry for at least an hour. Store in covered jar. Will keep several months.

Note: Mary Mollgren of St. Augustine, Fla., has a slightly different procedure. She saves the liquid from the last boiling and measures the combined ginger and liquid adding 1 1/2 times as much sugar and boils until the ginger is clear.

For dry crystallized ginger, she drains off the syrup as completely as possible, rolls the ginger in granulated sugar and packs in tight glass jars. Or, she pours the ginger and syrup directly into hot sterilized jars and seals at once.

Recipe requests

Beth Hunter of Lutherville is looking for a homemade fortune cookie recipe that includes directions for inserting original fortunes.

Mrs. Joseph Wendling of Baltimore wants to find a recipe "called Waikiki meatballs. All I know is that it has brown sugar and pineapple in it."

O. Meller of Baltimore is interested in making lollipops out of barley sugar. "I'd like to know where to find or how to make the sugar and the lolly pops."

Dolores Rue of Baltimore wants a recipe for the chicken or pork barbecue served on buns at Read's drugstore. She wonders if the sauce was same.

Chef Syglowski and chef Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes.

Pub Date: 3/05/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.