Guest ~ Woodford Pudding

If you would like to be a guest on Christine's Pantry, please email at christinespantry@gmail.com

No food history today. Today's post by my friend, Judy from http://thesouthernladycooks.com.

Thank you, Judy for being a guest on Christine's Pantry, and thanks for sharing your recipe.

Hello! My name is Judy and I am the lady behind the blog and Page on Facebook, The Southern Lady Cooks.

First of all thank you so much to Christine for inviting me to be a guest of Christine's Pantry today. Christine's blog is one of my favorites.  

I live in the Bluegrass State of Kentucky where I retired from a job in state government. I am a "Mom" to three wonderful adult children; twin daughters, Anne Parker and Leigh Harper, and a son, Charles Robert. A beautiful daughter-in-law, Sarah, and a 4 year old grandson, Thomas Wyatt. I call him Tater Tot!

 

Blogging, along with lots of other hobbies, keeps me busy. I love meeting new people and love to cook down home Southern recipes. Southern folks love company, love to eat and love the South and that is what my blog is all about.

I hope you will enjoy the recipe I am bringing to you today. This recipe for Woodford Pudding is a Kentucky recipe that has been around since 1835. The spongy, spiced pudding is named after Woodford County in Kentucky. John Egerton speaks about Woodford Pudding in his book, “Southern Food”. 

Woodford Pudding
Ingredients: 

1 stick butter or margarine, softened

1 cup sugar

3 eggs

1 cup blackberry jam

1 cup all-purpose flour

1 teaspoon cinnamon

1 teaspoon allspice

1/2 cup buttermilk

1 teaspoon baking soda

 

Directions:

Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish. Bake in preheated 325 degree oven for 45 to 50 minutes. 

 

Butterscotch Sauce:

1 1/2 cups brown sugar

1/4 cup all-purpose flour

1 cup boiling water

1/2 stick butter or margarine

2 tablespoons cream or evaporated milk (I use evaporated milk)

1 teaspoon vanilla

 

Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top. Enjoy!  

 

Judy