Photo: Anna Williams
Yield
12 servings (serving size: 1 steamed pudding and 4 teaspoons vanilla jack sabayon)

Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.

Step 3

Preheat oven to 325°.

Step 4

Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.

Step 5

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.

Step 6

Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

Blackberry Farm, Walland, Tennessee

Ratings & Reviews

GrandSarah's Review

patriotizm
November 22, 2013
N/A

Vegas0612's Review

nmgiampapa
July 15, 2013
This was delicious!! Only 4 stars because it took about an hour to cook rather than 20 minutes like it claims. I thought the recipe was easy to follow and fairly simple. We have been enjoying it for days now. I didn't make the sabayon. Instead we have warmed it with authentic Vermont maple syrup! Unbelievable how good it was, will be making it again very soon!

yyyoshiii's Review

Carmen1stClass
October 31, 2012
N/A

Carmen1stClass's Review

GrandSarah
October 30, 2012
Everyone loved this in our house from ages 12 to 41. I did, however, change the Vanilla Jack Sabayon. I substituted the 1/4 cup of whiskey for 1/4 cup of vanilla extract, and could not find vanilla beans, so step 1 was left out. This will become a fall favorite at our house for sure!

nmgiampapa's Review

Vegas0612
January 04, 2012
I'll give this 4 stars since it is a little tricky to make. As the last reviewer said, it tasted great once they were fully cooked. My first batch I had to cook at the recommended 325 for about 45 minutes. The second batch I bumped up the temp to 350 and they cooked perfectly in 25 minutes. My sabayon also curdled on me a bit but that was my own fault because I had to stop stirring to get the pan of ice ready. It was looking beautiful up until then. I will definitely try this recipe again. It would be great for a small family get together or dinner party.

patriotizm's Review

yyyoshiii
October 07, 2010
This is really delicious and quite impressive. I hope to make it at least once every holiday season.

Jessie123's Review

Jessie123
October 23, 2009
This pudding was tasty once it was fully cooked. But it took about 3X the amount of time to bake, it might have been my inability to judge a 1 pound squash. Either way, it has potential and was a good, not too sweet fall desert, although the Vanilla Jack Sabayon curdled on me (it still tasted good but with a bad consistency).