Cottage pudding dates at least to the 19th century. This link has a recipe with its origins in a cookbook from 1894.
Adding raisins wouldn’t hurt, and there’s a recipe for a butterscotch sauce in this box that suggests serving over cottage pudding.
From the box of L.S. of Joplin, Missouri.
4 T. butter
3/4 c. sugar
1 t. vanilla
1 c. milk
2 c. flour
3 t. baking powder
Cream butter and sugar. Add rest and beat 2 minutes.
Pour into shallow pan lined with waxed paper [Note: use parchment, not waxed]. Bake 20 minutes in moderate oven (325 deg.).
Cut in squares. (sauce over)
2/3 c. brown sugar
2 T. flour
1-1/2 c. water
1 T. butter
1/2 t. vanilla
Blend sugar and flour. Add water and mix well.
Boil gently, stirring until it is creamy.
Add butter and vanilla. Mix well and serve warm.