| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Kentucky |
|
10 |
To 12 |
INGREDIENTS
| 7 |
|
2-inch biscuits; each cut in 8 wedges |
| 1 |
qt |
Whole milk |
| 6 |
lg |
Eggs |
| 2 |
c |
Sugar |
| 2 |
tb |
Vanilla extract |
|
|
Speck of salt |
| 2 |
tb |
(1/4 stick) butter; melted |
| 1 |
c |
(2 sticks) butter |
| 2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
lg |
Eggs |
| 2/3 |
c |
Bourbon |
|
|
Speck of saIt |
|
|
Grated nutmeg |
INSTRUCTIONS
PUDDINS
SAUCE
GARNISH
In She/byville. Kentucky, there is a very fine regional restaurant called
Science Hill Inn serving Kentucky specialties in what was an old girls'
prep school.. lf you are in the area, you must eat There. It is not too far
from the Shaker restoration at Pleasant Hill. The first time I tasted this
Delicate pudding, which is like a bread pudding only with a bit more
character, I Swooned with pleasure. Much to my delight, I was able to get
the recipe, so when I got back to Indiana, it Was ore of the first things I
made. I do think it is much better if you use the biscuit Recipe on page
119 and soft wheat flour. You can make this with Regular biscuits too, of
course.
Preheat the oven to 350 F. Fill a 12 x I8-inch pan half full of water and
place in the oven. Place the biscuits in a large bowl and pour the milk
over them; let stand for 5 minutes. Meanwhile, in a mixer bowl, beat the
eggs, sugar, vanilla, and salt together until well blended but not bubbly.
By hand, combine with the biscuit mixture. Pour the melted butter into a
greased deep round casserole.(mine is 9 1/2 inches in diameter and 3 inches
deep). Pour the biscuit mixture on top of the butter, but do not mix in.
Sprinkle the top of the pudding with a bit of nutmeg. Carefully place the
casserole in the pan of hot water and. bake the pudding for I hour. The
center wi II be a bit quivery when you take it out of the hot water bath,
but the pudding will firm up as it cools. Meanwhile, make the sauce: Melt
the butter in a heavy saucepan over low heat Add the sugar and the water
and cook over medium heat, whisking, for 5 minutes. In a mixer bowl, beat
the eggs. Remove the butter mixture from the heat and slowly add it to the
eggs, beating slowly all the time. Add the bourbon and salt. Serve hot over
the warm or cooled pudding. NOTE: The creamy rich bourbon sauce reheat well
in the microwave. It is heavenly served on vanilla ice cream.
Scanned by Sandy Marcia Adams' Heirloom Recipes
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 27, 1998
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