KENTUCKY’S WOODFORD PUDDING

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 so good and you won’t be able to leave it along.   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.  You can make this in a 9 x 13 or in a bundt pan.   I have found the temperature to be the same and I cook it the same amount of time checking the center after about 40 minutes.  I have made this pudding using raspberry preserves instead of blackberry jam and it came out fine.

Woodford pudding is one of our favorite holiday desserts.

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 with soda added to the milk.  Mix well and pour into a sprayed 9 x 13 baking dish or a sprayed 10 inch bundt pan..  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!

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5 from 8 votes

Woodford Pudding

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.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American

Keyword: Woodford Pudding

Author: The Southern Lady Cooks

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

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

Instructions

• 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 or a 10 inch bundt pan. Bake in preheated 325 degree oven for 45 to 50 minutes.

Butterscotch Sauce Instructions

• 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.

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