Cottage Pudding

Cottage Pudding with Schrafft's Hot Fudge Sauce

Cottage Pudding with Schrafft's Hot Fudge Sauce

The Ingredients

1 cup sugar

1/2 cup vegetable oil

1 cup plain yogurt (I used Fage Total 2% plain Greek yogurt)

3 extra-large eggs

1/2 teaspoon pure vanilla extract

1 vanilla bean (split down the center and scraped as described below)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

The Process

To prepare the vanilla bean, use a small paring knife to split it down the middle. Then run the dull side of the knife along the length of the bean, squeezing out the tiny black seeds or “caviar.” It is the tiny black seeds you will add to the batter. (Click here for more in depth instructions on using vanilla beans.)

Preheat the oven to 350 degrees F. Grease and flour a twelve-cup muffin pan.

1. Combine together the flour, baking powder, and salt into a bowl. Whisk together or combine with a fork until all are well distributed.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, yogurt, eggs, vanilla extract, and vanilla bean until smooth, scraping as needed to make sure all ingredients are combined.

3. With the mixer on its lowest speed, add the dry ingredients into the wet ingredients, mixing on slow just until combined. (You can give the batter one last stir with a rubber scraper if needed.)

4. Bake in muffin tin for 20 to 24 minutes or until a toothpick comes out clean from center of one or two of the cakes.

5. If you bake the cake in a loaf pan, bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

6. Cool in pan for 10 minutes. Muffin-sized cakes can then be served with Schrafft’s Hot Fudge Sauce (below.) Loaf sized cakes will need more cooling time.

 

Schrafft’s Hot Fudge Sauce

The Ingredients

1 Tbsp. unsweetened cocoa

1 cup sugar

¾ cup heavy cream

¼ cup light corn syrup

2 Tbsp. butter

2 oz. unsweetened chocolate, chopped

1 tsp. vanilla

few drops of malt vinegar

  1. In heavy saucepan over medium heat, whisk together cocoa, sugar, and ¼ cup of the heavy cream until smooth.
  2. Stir in corn syrup, butter, chocolate, and the rest of the cream. Bring to a boil.
  3. Remove from heat. Stir in vanilla and vinegar. Sauce thickens when it cools or when put on ice cream. (For future use, refrigerate in tightly covered jar.)
  4. Reheat, whisking the sauce, in top of a double boiler over hot water.

Reprinted from When Everybody Ate at Schrafft’s by Joan Kanel Slomanson. Copyright ©2006, 2007 by Joan Kanel Slomanson. Published by Barricade Books Inc., Fort Lee, New Jersey

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