Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup brown sugar
Special equipment needed:
- 8x8 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add milk, shredded coconut, melted butter, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour the batter into an 8x8 inch baking dish.
5. In a separate bowl, mix together brown sugar and boiling water until the sugar is dissolved.
6. Pour the brown sugar mixture over the batter in the baking dish.
7. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the pudding cool for 10 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 350°F (180°C).
Serving size:
- 6 servings
Nutritional information:
- Calories: 310
- Fat: 11g
- Carbohydrates: 51g
- Protein: 3g
- Fiber: 1g
- Sugar: 36g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use margarine instead of butter.
- You can use almond milk instead of regular milk.
Variations:
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
- You can add a teaspoon of cinnamon or nutmeg to the batter for extra spice.
Tips and tricks:
- Make sure to mix the brown sugar and boiling water well to ensure the sugar is dissolved.
- Serve the pudding warm with a scoop of vanilla ice cream or whipped cream.
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the pudding for 20-30 seconds or until warm.
Presentation ideas:
- Serve the pudding in individual bowls or ramekins for a more elegant presentation.
- Sprinkle some extra shredded coconut on top of the pudding for decoration.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Fresh berries
Pairings:
- Coffee
- Tea
- Hot cocoa
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the pudding is too dry, add a tablespoon of milk to the batter.
- If the pudding is too wet, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the pudding.
- Store any leftover pudding in the refrigerator and consume within 3 days.
Food history:
- Cottage pudding is a classic American dessert that dates back to the 19th century. It was a popular dessert during the Civil War era and was often served with a sweet sauce.
Flavor profiles:
- Sweet
- Coconutty
- Buttery
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
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