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Saturday, January 15, 2011

Cottage Pudding

This is my version of Fanny Farmer's Recipe Cottage Pudding,  a simple cake that can but used in many different desserts.  It's good for cobbler, good for shortcake, upside down cake, etc.

Mix together in a bowl:

1 1/2 C. Rice flour  (or 1 cup rice flour and 1/2 cup coconut flour)
2 tsp. non-aluminum baking powder
1/2 tsp. salt (I use sea salt)


1 egg
1/2 C. nut milk or soy milk
1/2 C. melted ghee

Stir quickly and pour into buttered pan.  Bake at 400 for 20 to 25 minutes.
Serve warm with fruit on top.

Alternate version:  Add one package dark chocolate chips to batter.  (I've never tried this.)

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