Woodford Pudding & Bourbon Butterscotch Martinis
Woodford Pudding
- ½ cup butter
- 1 cup granulated sugar
- 1 cup sifted all-purpose flour
- 1 cup seedless blackberry jam or strawberry jam
- 1 tsp soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp cinnamon
- ½ tsp ground allspice
- ¼ tsp nutmeg
- 3 large eggs, slightly beaten
Beat butter and sugar until light and creamy. Add the eggs slowly and mix well. Dissolve soda in the buttermilk. Sift flour, salt, nutmeg, allspice, and cinnamon together. Add the dry ingredients to the sugar and egg mixture by alternating the addition of about two tablespoons of the flour mixture with two tablespoons of the buttermilk mixture. Begin with the dry ingredients and add the buttermilk alternating between the dry and wet ingredients and ending with the dry ingredients. Slowly fold in the jam trying not to overmix the ingredients. Bake at 325 degrees in a greased Bundt pan or in a 12x7 ½ inch baking dish for 25 – 30 minutes or until set. Serve warm topped with an ample splash of the sauce.
Sauce
- 1 cup sugar
- 1 cup evaporated milk
- 1 stick salted butter, melted, or if you use 1 stick of unsalted butter, melted, add ¼ tsp salt
- 3 large egg yolks, beaten
- 1 – 2 tablespoons Bourbon (optional)
Mix together the melted butter and sugar in a heavy saucepan. Add evaporated milk and beaten egg yolks. Cook over medium high heat until thick. Add Bourbon. Serve warm sauce over the pudding.
Bourbon Butterscotch Martini
- 1.5 oz. Woodford Reserve Bourbon or any Kentucky Bourbon
- 3/4 oz. Grand Marnier
- 1/2 oz. Butterscotch Liqueur
- 3-4 dashes orange bitters
- Orange peel
Add ingredients into a glass with ice, stir, then strain into martini glass, twist orange peel then place on side of glass.