KENTUCKY’S WOODFORD PUDDING – The Southern Girl Cooks

Woodford Pudding is a really old style dessert that dates again to the late 1800’s. It has a light-weight texture and is a superb addition to any vacation gathering.

When you love old style recipes like this one, you need to do this classic Water Pie. It’s a depression-era pie, and it’s actually good.

❤️WHY WE LOVE THIS RECIPE

Woodford Pudding is a superb dish to serve throughout the holidays, a derby dinner or anytime you might have visitors and household.  This recipe for Woodford Pudding dates again to 1875.  The spongy, spiced pudding is called after Woodford County in Kentucky.  John Egerton speaks about Woodford Pudding in his guide, “Southern Meals”.  This pudding is so good, and also you gained’t have the ability to depart it alone.  

🍴KEY INGREDIENTS

• Butter
• Sugar
• Eggs
• Blackberry Jam
• All Objective Flour
• Cinnamon
• Allspice
• Buttermilk
• Baking Soda
• Sauce components listed within the recipe card.

SWAPS

I’ve swapped out raspberry jam instead of the blackberry and it was simply pretty much as good. Folks usually ask if you need to use buttermilk and I consider you do. Buttermilk provides a stage of fats to the recipe and with out it, it is not going to be the proper consistency.

🍽️HOW TO MAKE

It is a tremendous easy recipe to make, which is without doubt one of the causes we like it! Plus the mixture of spices makes this pudding great.

Step 1
Cream butter and sugar.  Add eggs and blackberry jam. Combine properly.  Add flour, cinnamon, and allspice and proceed mixing. 

Step 2
Pour in buttermilk with soda added to the milk.  Combine properly and pour right into a sprayed 9 x 13 baking dish or a sprayed 10 inch bundt pan. Bake in preheated 325 diploma oven for 45 to 50 minutes.

Step 3 – Making the Sauce
Mix sugar and flour in saucepan.  Add boiling water and salt.  Combine properly with spoon or whisk.  Convey to a boil on range.  Cook dinner to desired thickness, about 5 – 6 minutes.  If too thick add extra boiling water.  Take away from warmth, add butter, milk and vanilla and stir.  Serve pudding heat with sauce on high.

⭐TIP

You may make this in a 9 x 13 or in a bundt pan.   I’ve discovered the temperature to be the identical, and I prepare dinner it for a similar period of time, checking the middle after about 40 minutes. It is a pudding, so it doesn’t rise like a cake.

OTHER OLD FASHIONED RECIPES

STORING, REHEATING & SERVING SIZE

We retailer this in a cool place. We prefer it sizzling or chilly however the sauce on it warmed up is wonderful. This makes about 8 servings.

Woodford Pudding

Judy Yeager

Woodford Pudding is a superb dish to serve throughout the holidays, a derby dinner or anytime you might have visitors and household. This recipe for Woodford Pudding dates again to 1875 and is certainly and quaint recipe.

Prep Time 10 minutes minutes

Cook dinner Time 45 minutes minutes

Whole Time 55 minutes minutes

Course Dessert

Delicacies American

• 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 exploit evaporated milk
• 1 teaspoon vanilla

• Cream butter and sugar. Add eggs and blackberry jam. Combine properly. Add flour, cinnamon, and allspice and proceed mixing. Pour in buttermilk and add soda. Combine properly and pour right into a sprayed 9 x 13 baking dish or a ten inch bundt pan. Bake in preheated 325 diploma oven for 45 to 50 minutes.

Butterscotch Sauce Directions

• Mix sugar and flour in saucepan. Add boiling water and salt. Combine properly with spoon or whisk. Convey to a boil on range. Cook dinner to desired thickness, about 5 – 6 minutes. If too thick add extra boiling water. Take away from warmth, add butter, milk and vanilla and stir. Serve pudding heat with sauce on high.

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