Title: Cottage Pudding
Categories: Penn Pudding
Yield: 1 Servings

1	c	Sugar
1		Egg
2 1/2	c	Flour
1/4	ts	Salt
1/2	c	Butter
1	c	Milk
4	ts	Baking powder

Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

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