Sorghum pudding with whiskey sauce

Sorghum pudding with whiskey sauce

By
From
Deep South
Serves
8
Photographer
Andy Sewell

I love a steamed pudding. They remind me of the bread puddings we have in the South, which we always serve with a bourbon or whiskey sauce.

Ingredients

Quantity Ingredient
125g softened unsalted butter
40g lard
75g caster sugar
5 tablespoons sorghum syrup
2 eggs
3 1/2 tablespoons buttermilk
140g plain flour
100g sorghum flour
1 teaspoon baking powder

For the whiskey sauce:

Quantity Ingredient
1 vanilla pod
500ml milk
100g caster sugar
3 tablespoons water
100ml bourbon
10 egg yolks

Method

  1. Cream the butter, lard, sugar and sorghum syrup together until light and super-fluffy, using an electric mixer and scraping down the sides occasionally. Beat in the eggs, one at a time, followed by the buttermilk. Sift together the flours and baking powder and gradually fold them into the mixture with a metal spoon, keeping in as much air as possible.
  2. Grease 8 individual pudding basins and spoon in the mixture, levelling the tops. Put the basins in a deep roasting tin and pour in enough hot water to come halfway up the sides of the basins. Cover the tin with cling film, then foil. Bake for 30–45 minutes in an oven heated to 160°C, until a skewer inserted in the centres comes out clean.
  3. Meanwhile, make the whiskey sauce. Halve the vanilla pod, scrape out the seeds and put both seeds and pod in a pan with the milk. Bring to a rapid boil, then turn off the heat. Put the sugar and water in a large, heavy-based pan and heat gently, stirring until the sugar has dissolved. Raise the heat and boil, without stirring, until the syrup has turned to a blond caramel. Remove from the heat and slowly pour the hot milk into the caramel; be careful as it will bubble furiously. Stir until smooth. Put the bourbon and egg yolks in a bowl and mix well. Gradually add a third of the hot caramel milk mixture, whisking well. Pour the mixture back into the pan and cook, stirring constantly, over a medium heat until glossy and thickened, being careful not to let it boil.
  4. When the puddings are done, let them cool in the basins for 10 minutes or so, then turn out on to plates and serve with the whiskey anglaise.
Tags:
American
Southern cooking
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