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Linda Chadwick’s Great-Grandmother Neel’s Woodford Pudding With Butterscotch Dip
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Southern Recipe Restoration Project
Cookbook author and recipe tester Virginia Willis found a reference to this dish in John Egerton’s classic book “Southern Food.” He writes, “In Woodford County, Kentucky, near Lexington, cooks have been making this dish called Woodford Pudding for well over a century; a recipe for it appeared in 'Housekeeping in the Bluegrass’ in 1875, and it was probably not the first.”
Willis describes this pudding as very similar to a very moist cake with a slightly spongy texture. “It is a wonderful combination of sweet and slightly sour that is complemented by the warm spice tones of the cinnamon. The 'dip’ is a delicious sauce and would be equally excellent on poundcake, bread pudding or even ice cream.”
Hands on time: 15 minutes Total time: 1 hour and 5 minutes Serves: 6
Ingredients:
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FOR THE PUDDING:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, more for buttering the dish
1 cup granulated sugar
3 eggs, slightly beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 cup blackberry jam
FOR THE BUTTERSCOTCH DIP:
1 1/2 cups dark brown sugar
1/4 cup all-purpose flour, sifted
1 cup boiling water
Pinch salt
1/4 cup (1/2 stick) unsalted butter
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions:
To prepare the pudding: Preheat oven to 325 degrees. Butter a 7 1/2-by-12-inch) baking dish; set aside. In a small bowl, sift together the flour and cinnamon; set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the slightly beaten eggs and mix well on medium speed. Dissolve the baking soda in buttermilk. Add the reserved flour mixture, then the buttermilk mixture. Mix on medium speed to combine. Blend in the jam. Pour the batter into the prepared dish. Bake until set, about 50 minutes.
To prepare the Butterscotch Dip: Combine the dark brown sugar and flour in a medium saucepan. When well blended, add the boiling water and salt. Transfer to the stovetop and bring to a boil. Cook, stirring often, until thick, 6 or 8 minutes. (If too thick, add a little more boiling water.) Remove from the heat and add the butter, cream and vanilla. Stir well to combine. Serve Woodford Pudding warm with Butterscotch Dip
To prepare the Butterscotch Dip: Combine the dark brown sugar and flour in a medium saucepan. When well blended, add the boiling water and salt. Transfer to the stovetop and bring to a boil. Cook, stirring often, until thick, 6 or 8 minutes. (If too thick, add a little more boiling water.) Remove from the heat and add the butter, cream and vanilla. Stir well to combine. Serve Woodford Pudding warm with Butterscotch Dip
Nutrition:
Per serving (based on 6): 827 calories (percent of calories from fat, 29), 7 grams protein, 143 grams carbohydrates, 1 gram fiber, 28 grams fat (16 grams saturated), 176 milligrams cholesterol, 337 milligrams sodium.
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