Ann Montgomery of Millersville was looking for the recipe for a dessert her mother used to make in the 1950s for what she called cottage pudding. She described it as basically a single-layer yellow cake that was served warm with a slightly sweet vanilla sauce poured over it.
Cheryl Robbins of Joppa thought she had the very recipe Montgomery was looking for. It comes from the first cookbook she acquired, "The Fanny Farmer Cookbook," which she received as a wedding gift in 1966. She said that this was her husband's favorite dessert on a cold winter evening.
There is really a rather basic butter cake, and I don't know why exactly it came to be called a cottage pudding. No matter. When served warm with the accompanying vanilla sauce, it makes a delicious treat. I served it as is with some fresh berries on top for a little added color flavor, and I think it would be equally tasty served with a simple lemon or chocolate sauce if one preferred.
Annette Moore of Baltimore is looking for the recipe for what she thinks was called apple whipped pie, once served at Haussner's, the late, great Highlandtown restaurant. She described it as baked apple pie, but between the apples and the top crust there was wonderful layer of cream.
Janice deConge, also of Baltimore, has asked for help finding the recipe for a most memorable coffee cake that was served at Lemmel Junior High School, a Baltimore public school, around 1965 to 1967. She said the home economics teacher, a Mrs. Green, had provided the instructions for the cake.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Cottage Pudding with Vanilla Sauce
Serve 6 to 8
11/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup butter, melted
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 teaspoon vanilla
Dash of nutmeg
Dash of salt
Preheat oven to 400 degrees
Butter and flour a shallow 8-by-8-inch cake pan
Sift together into a mixing bowl the flour, baking powder, salt and sugar.
In a separate bowl, mix the egg, milk and melted butter. Stir gently into the flour mixture to combine. Pour batter into prepared pan.
Bake at 400 degrees for 20 to 25 minutes.
While cake is baking, prepare the vanilla sauce. In a small saucepan, mix sugar and cornstarch; add the boiling water, stirring constantly. Boil for 5 minutes and remove from heat. Stir in butter, vanilla, nutmeg and salt. Makes approximately 1 cup.
Remove cake from oven, cut into squares and serve with warm vanilla sauce over it.