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Woodford Pudding is a very old-fashioned dessert that dates back to the late 1800’s. It has a light texture and is a wonderful addition to any holiday gathering.
If you love old-fashioned recipes like this one, you must try this vintage Water Pie. It’s a depression-era pie, and it’s really good.
❤️WHY WE LOVE THIS RECIPE
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 alone.
🍴KEY INGREDIENTS
- Butter
- Sugar
- Eggs
- Blackberry Jam
- All Purpose Flour
- Cinnamon
- Allspice
- Buttermilk
- Baking Soda
- Sauce ingredients listed in the recipe card.
SWAPS
I have swapped out raspberry jam in place of the blackberry and it was just as good. People often ask if you have to use buttermilk and I believe you do. Buttermilk adds a level of fat to the recipe and without it, it will not be the correct consistency.
🍽️HOW TO MAKE
This is a super simple recipe to make, which is one of the reasons we love it! Plus the combination of spices makes this pudding wonderful.
Step 1
Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing.
Step 2
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.
Step 3 – Making the Sauce
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.
⭐TIP
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 for the same amount of time, checking the center after about 40 minutes. This is a pudding, so it doesn’t rise like a cake.
OTHER OLD FASHIONED RECIPES
STORING, REHEATING & SERVING SIZE
We store this in a cool place. We like it hot or cold but the sauce on it warmed up is amazing. This makes about 8 servings.
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 and is definitely and old fashioned recipe.
- 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
-
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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Judy Yeager
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