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1/2 cup Butter, room temperature
1 cup granulated Sugar
3 large Eggs, at room temperature
1 cup Blackberry Jam
1 teaspoon Baking Soda
3 teaspoons Sour Milk or Buttermilk Butter
1/2 cup packed dark Brown Sugar, packed
1/2 cup granulated Sugar
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
Salt
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Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium. Add the eggs, one at a time, blending well. After each addition, then blend in the jam. Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt. Add the flour mixture to the egg mixture and combine until all the ingredients are just blended. Pour the batter into a greased 8x8" pan and bake for 45 minutes or the top of cake is golden brown and springs back when touched with your finger. Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat. Add the sugars and cream and bring to a boil, stirring frequently. Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt. To serve, cut the pudding into squares and serve with the hot sauce.
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