No Spam Recipes

Peach Cottage Pudding

A dish made with cottolene and sugar.

contains glutencontains dairycontains eggscontains nuts

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1/4 cup Cottolene
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 cups pastry flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • Fresh peaches sliced
Make it lactose-friendly
  • 1/2 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream.
  2. [Sidenote: _August_
  3. _Fourth Sunday_]
Nutrition (estimated, per serving)
Calories461
Protein9.0 g
Fat2.9 g
Carbs100.6 g
Fiber1.7 g
Sodium668 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States