Old Fashioned Cottage Pudding With Chocolate Sauce

1. Heat the oven to 350 F (180 C / Gas 4).

2. Grease and flour an 8- or 9-inch-square baking pan.

3. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 4 to 5 minutes.

4. Beat the egg into the creamed mixture until blended.

5. Measure the milk into a measuring cup. Stir the 1 teaspoon of vanilla into the milk.

6. In another bowl, combine the flour and baking powder.

7. Beating slowly, add about one-third of the flour mixture to the creamed mixture, along with half of the milk. Repeat with another one-third of the flour mixture and the remaining milk. Add the remaining flour mixture and beat until smooth and well blended

8. Pour the batter into the prepared baking pan.

9. Bake in the preheated oven for about 30 minutes, until firm and a toothpick—inserted into the center of the cake—comes out with only a few crumbs clinging.

Chocolate Sauce

1. In a saucepan of stainless steel bowl over simmering water, heat the semisweet chocolate chips with the whipping cream, stirring constantly until the chocolate is melted. Stir in 1 teaspoon of vanilla extract. Drizzle the chocolate sauce over the cooled cake.