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From the family collection

Woodford Pudding

A Kentucky classic: blackberry jam pudding with a warm sauce.

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What you need

Servings not specified in the family recipe.

½ cup butter or margarine
1 cup sugar
1 cup flour
1 cup seedless blackberry jam
1 teaspoon soda
½ cup sour milk
1 teaspoon cinnamon
3 eggs, slightly beaten

How to make it

Cream butter and sugar until light.
Add beaten eggs and mix well.
Dissolve soda in sour milk.
Add flour (sifted with cinnamon) alternately with soda-milk mixture.
Blend in jam.
Bake in greased 7½×12 dish at 325° for about 40 min.
Serve warm with butterscotch sauce.

Pour with it

A good bottle makes it a night.

Zinfandel picks up the blackberry jam and the warm sauce.

Our suggested pairing. The original recipe does not name this bottle.

Zinfandel

Z/N Zinfandel

I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.

Full Bodied Black Cherry

(NET)

Zinfandel

Z/N Zinfandel

(NET)

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