Woodford Pudding is a wonderful dish to serve during the holidays, a derby dinner or anytime you have guests and family. This recipe for Woodford Pudding dates back to 1875. The spongy, spiced pudding is named after Woodford County in Kentucky. John Egerton speaks about Woodford Pudding in his book, “Southern Food”. This pudding is “gooder than grits” and “smack yo momma good”. That means you won’t be able to leave this pudding alone! It is just that tasty and the sauce is to die for. I could drink the sauce! If you make this recipe, be sure and let me know how you liked it. I think it will become a favorite.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 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 teaspoon salt 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! If you like this recipe, you might also like: Kentucky Bread Pudding with Bourbon Sauce Kentucky Butter Cake with Rum Sauce Kentucky Bourbon Balls Love these recipes? Click the picture to order my “Sweet Things” Cookbook: Feel free to “share” with your friends by clicking on the Facebook or Pinterest buttons at the bottom of each post. You can print by clicking on the printer icon below.
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