Science hill biscuit pudding with warm bourbon sauce

10 To 12

Ingredients

Quantity Ingredient
7 2-inch biscuits; each cut in 8 wedges
1 quart Whole milk
6 larges Eggs
2 cups Sugar
2 tablespoons Vanilla extract
Speck of salt
2 tablespoons (1/4 stick) butter; melted
1 cup (2 sticks) butter
2 cups Sugar
½ cup Water
2 larges Eggs
⅔ cup Bourbon
Speck of saIt
Grated nutmeg

Directions

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 9½ 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@...> on Feb 27, 1998

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