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Woodford Pudding

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Woodford Pudding uses bourbon.

The Woodford of the name refers to Woodford County, Ky., not Woodford Reserve, a bourbon made in that county.

Woodford Pudding

1/2 cup butter, softened
1 cup sugar
3 egg yolks
1 1/2 cup blackberry jam
1 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup milk
3 egg whites, well beaten

Pudding sauce:
4 tablespoons butter, softened
1/2 cup sugar
1 egg, well beaten
1/4 cup bourbon

To make the pudding: Butter 6 (8-ounce) pudding molds or ramekins and preheat the oven to 375 degrees. Using an electric mixer, cream the 1/2 cup butter and sugar together. Mix in the egg yolks and jam. Sift the flour with the baking powder, cinnamon, nutmeg and cloves. Add to the flour mixture alternate amounts of the milk and the butter mixture, mixing after each addition. Folk in the egg whites. Pour the pudding into the buttered molds and bake until set, about 30 to 45 minutes.

To make the pudding sauce: Cream the butter with the sugar. Add the egg. Heat in a double broiler and stir until the mixture thickens (do not boil). Add the bourbon and mix; serve with the hot pudding.

Makes 8 servings.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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