Recipe: Woodford Pudding with Butterscotch or Bourbon Sauce - 4 recipes

Dear Dianne, Here are 4 versions of the recipe you described. Maybe with your knowledge of the dessert you can duplicate your Grandmother's recipe. I'm sure she would be happy to know that you are trying. Please share your results with us if you have time. Happy Holiday Baking! Betsy

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WOODFORD PUDDING WITH BUTTERSCOTCH SAUCE

1/2 cup butter, softened
1 cup sugar
3 eggs, slightly beaten
1 tsp. baking soda
1/2 cup sour milk
1 cup flour
1 tsp. ground cinnamon
1 cup blackberry jam

Cream the butter and sugar. Add the beaten eggs and mix well; set aside.

Dissolve the soda in the sour milk. Add the flour and cinnamon with the sour milk mixture to the butter mixture. Blend the jam. Place in a greased shallow (13x9-inch) baking dish.

Bake for 40 minutes in a 325 degree F oven. Cut in squares and serve with Butterscotch Sauce.

BUTTERSCOTCH SAUCE

1 1/2 cups light brown sugar
2 tablespoons flour
1 cup boiling water
dash of salt
4 tablespoons butter
1/2 teaspoon vanilla

Mix brown sugar with flour. When these are well blended, add 1 cup boiling water and a dash of salt. Stir and cook for about 6 to 8 minutes. Remove from heat and add butter and vanilla. Blend well. Serve warm.

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WOODFORD PUDDING WITH BUTTERSCOTCH SAUCE 2

3/4 cup sugar
1/2 cup butter, softened
3 eggs, separated
1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup blackberry jam
1 tsp. baking soda dissolved in 1/2 cup buttermilk
Butterscotch Sauce (recipe follows)

Cream butter and sugar together; add egg yolks; set aside.

Combine flour, cinnamon and nutmeg; stir into butter mixture. Add baking soda dissolve in buttermilk, then add the jam; set aside.

Beat egg whites and fold into the batter. Place in a shallow greased baking dish.

Bake for about 40 minutes at 325 degrees F. Serve with Butterscotch Sauce.

BUTTERSCOTCH SAUCE

1 1/2 cups dark brown sugar
4 tbsp. flour
1 cup boiling water
Dash of salt
4 tbsp. butter or margarine
2 tsp. cream
1/2 tsp. vanilla

(no instructions provided - see above recipe)

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WOODFORD PUDDING

1/2 cup butter, room temperature
1 cup sugar
3 eggs
1 cup flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. baking soda
3 tbsp. sour milk
1 cup blackberry jam (homemade is best)

Cream butter and sugar together. Add eggs.

Combine flour and spices; add to butter mixture.

Mix baking soda with sour milk; add to above, then add jam.

Bake slow oven 325 degrees F until done.

Serve warm with whipped cream.

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WOODFORD PUDDING WITH BOURBON SAUCE

4 egg yolks
1 cup sugar, divided use
3/4 cup (1 1/2 sticks) butter, softened
1 tsp. baking soda
3/4 cup buttermilk, divided use
1 cup blackberry jam
2 1/2 cups flour
1 tsp. ground allspice
1/2 tsp. ground nutmeg
Meringue or Bourbon Sauce (recipe follows)

Beat eggs with 1/4 cup sugar; set aside. Cream remaining 3/4 cup sugar with butter; set aside.

Dissolve soda in 2 tablespoons buttermilk, add to butter mixture. Stir in egg yolk mixture, remaining buttermilk and jam; set aside.

Sift flour with spices and add to batter. Place in a greased and floured 4 x 10 1/2-inch loaf pan.

Bake at 325 degrees F for 40 minutes.

Pudding may be topped with meringue or Bourbon Sauce.

BOURBON SAUCE
This sauce is good on any dessert pudding.

1/2 cup (1 stick) butter, softened
1 cup sugar
4 egg yolks, beaten
Pinch of salt
1 cup cream, heated
1/2 cup bourbon

In the top of a double boiler, cream butter and sugar; beat in egg yolks and salt. Slowly add hot cream and stir until thickened, then add bourbon. Serve warm.

Source: Community/Regional Cookbooks, unknown titles or dates