Fluffy cottage pudding

Yield: 1 Servings

Measure Ingredient
2 cups Cake Flour; sifted
2 teaspoons Baking Powder
½ teaspoon Salt
3 tablespoons Butter; or shortening
1 cup Sugar
1 cup Milk
½ teaspoon Vanilla

Sift flour once, measure, add baking powder and salt, and sift again. Cream the butter, add sugar gradually and cream together well. Add flour, alternately with milk a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in a greased pan, 8X8X2", in moderate oven (350 deg. F.), 50 to 60 minutes, or until done. Serve with Apricot Cream topping. Kate Smith Collection 1940 Published by General Foods Corp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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