That’s more like it.

So, the Woodford pudding is standing on its own. Now all I have to do is teach it to walk (I have a few ideas on that).

So what did I do differently? The big change, as mentioned, was whole eggs instead of yolks. I also swapped a 1/2 cup of whole buttermilk for the 1/2 cup of sour cream, which is probably a little more authentic anyway, since it’s likely that back in the day a cake like this was leavened with potash and clabber (more on that in the next couple of weeks). The nice thing about having real liquid in the recipe was that it then freed me up to employ the Creaming Method (beat butter & sugar, add eggs one at a time, then alternate dry ingredients and liquids), which helped to develop the structure even further. I’m close now, so close I can almost…

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