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398 Posts
Discussion Starter · #1 ·
I have a really decadent dessert treat for you. I planned to cut the recipe down to a smaller size before I posted it because it is best when the Carmel syrup is warm. I made it once and this is not my picture. I am going to include a link to the site where you can read the history of the dish and only post the recipe here. They are currently using an updated image and cooking it in a Bunt pan, but when I made it I made it in a casserole dish.

Food Tableware Cake Ingredient Recipe

The Pudding:
1 stick butter or margarine, softened
1 cup sugar
3 eggs
1 cup blackberry jam
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup buttermilk
1 teaspoon baking soda

Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish. Bake in preheated 325 degree oven for 45 to 50 minutes.

The Butterscotch Sauce

1 1/2 cups brown sugar
1/4 teaspoon salt
1/4 cup all-purpose flour
1 cup boiling water
1/2 stick butter or margarine
2 tablespoons cream or evaporated milk (I use evaporated milk)
1 teaspoon vanilla

Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.

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