Title: Fluffy Cottage Pudding with Apricot Cream Topping
Categories: Cake
Yield: 1 Cake

FLUFFY COTTAGE PUDDING
2	c	Cake flour
2	ts	Baking powder
1/2	ts	Salt
3	tb	Butter
1	c	Sugar
1	c	Milk
1/2	ts	Vanilla
APRICOT CREAM TOPPING
4	tb	Sugar
5	tb	Cake flour
	ds	Salt
4	tb	Canned apricot juice
1	c	Apricot pulp (from canned apricots)
2	tb	Lemon juice
1	c	Whipped cream

Fluffy Cottage Pudding: 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 8"x8"x2" pan at 350øF for 50 to 60 minutes, or until done. Serve with Apricot Cream Topping.

Apricot Cream Topping: Combine sugar, flour and salt in top of a double boiler. Add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c pulp and add gradually to the flour mixture, stirring until blended. Place over rapidly boiling water and cook for 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream just before serving. Makes 3 cups.

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