Cranberry Cottage Pudding
1/3 cup margarine
1 cup sugar
2 egg yolks – well beaten
1 teaspoon vanilla
1 cup milk
2 cup flour
3 teaspoons baking powder
1/4 salt
2 cups raw cranberries
Cream margarine and sugar.
Add well beaten egg yolks and vanilla. Mix well.
Sift flour, baking powder, salt.
Add alternately, with milk, to first mixture.
Fold in stiffly beaten eggs.
Add washed and floured cranberries.
Bake in square pan @ 350 F for 45 – 50 minutes.
Let cool.
SAUCE- should be served warm.
1 cup boiling water
1 cup sugar
1 tablespoon cornstarch
1, beaten stiffly, egg white
1 teaspoon Lemon juice (you can add a bit more – the sauce should be a bit sour)
Mix dry ingredients, sugar and cornstarch. Stir into boiling water.
When thickened, add 1 beaten egg white.
Finally, add lemon juice.
(The final mixture looks disgusting. You should have lumpy egg whites floating in what looks like water but is actually the sugar, water, lemon juice combination. If it looks inedible – it’s right!)
DO NOT pour the sauce over the entire cake! Pour the sauce over individual servings of pudding (cake).
