Ingredients for Sourdough Cottage Pudding
- 2 cups (4 sticks) unsalted butter, softened
- 2 ¼ cups granulated sugar
- Boiling Water
- 1 cup milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- Eggs
- Sourdough Starter
- Double Acting Baking Powder
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How to Make Sourdough Cottage Pudding
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add ½ cup water, 1 cup milk, and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 large egg at a time, beating well after each addition. Beat until just combined.
- Stir in 1 cup sourdough starter. Mix until just combined. Do not overmix.
- Pour batter into the prepared bundt pan.
- Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Vanilla Sauce:** In a medium saucepan, melt 4 tablespoons (½ stick) unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour until smooth.
- Gradually whisk in 1 cup milk and ½ cup granulated sugar until smooth.
- Continue whisking until the sauce thickens, about 2-3 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
- Serve warm cake slices topped generously with the vanilla sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
201g
Fat
78g
Carbs
27g
