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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe had on (Heirloom Recipe). Guessing 30 min for cake, 20 for sauce. Ingredients:
(heirloom recipe) |
1/2 c. shortening (butter or vegetable shortening) |
1/2 c. sugar |
2 large eggs |
1 1/2 c. sifted flour |
1/2 tsp. salt |
1 c. blackberry jam (with seeds) |
1 tsp. soda |
1/2 c. buttermilk or sour cream |
1 tsp. cinnamon |
1/2 tsp. nutmeg |
1/4 tsp. ground cloves |
Directions:
1. Bring shortening and eggs to room temperature.
2. Cream shortening with sugar, add eggs, add sifted flour, salt and soda alternately with buttermilk or sour cream, stirring constantly.
3. Add jam and spices, mix well.
4. Pour into greased paper lined 1 1/2 quart pudding pan, bake in preheated oven at 350 for 35 or 40 minutes or until imprint of your finger on pudding springs back.
5. Serve warm with nutmeg sauce.
6. About ten servings.
7. ====================================================
8. NUTMEG SAUCE:
9. 1/2 c. sugar
10. 1 rounded Tbsp. cornstarch
11. 1/4 tsp. salt
12. 1 c. water
13. 2 Tbsps. butter
14. 1/2 tsp. vanilla
15. 1/2 tsp. nutmeg
16. To avoid lumps first mix sugar and cornstarch in sauce pan; add water and salt.
17. Cook until clear and thick, add butter, vanilla, and nutmeg.
18. Serve hot over warm pudding.
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