INGREDIENTS

INSTRUCTIONS

1998    
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,

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Nutrition (calculated from recipe ingredients)
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Calories: 723
Calories From Fat: 252
Total Fat: 28.5g
Cholesterol: 211.5mg
Sodium: 554.6mg
Potassium: 275.8mg
Carbohydrates: 106.9g
Fiber: <1g
Sugar: 88.5g
Protein: 11.5g