Colin Perry’s Sorghum and Apple Sticky Pudding

Name: Colin Perry’s Sorghum and Apple Sticky Pudding
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: ¼ pound leaf lard; 1 cup packed light brown sugar; ¾ cup all-purpose flour; ¾ cup stone-ground white cornmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1½ tablespoons ground ginger; 1½ teaspoons ground cinnamon; ½ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cloves; 1 cup apple butter; 1 cup whole buttermilk; 2 tablespoons bourbon; 2 whole large eggs; 1 whole large egg yolk; 1 cup sorghum syrup; ½ cup heavy cream

A rich and warm dessert combining the sweetness of sorghum syrup with apple butter, enhanced with warming spices like ginger, cinnamon, and nutmeg. This moist cake is finished with a decadent sorghum cream syrup that's absorbed into the cake for the perfect sticky pudding texture.

8 servings

1 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ pound leaf lard
•1 cup packed light brown sugar
•¾ cup all-purpose flour
•¾ cup stone-ground white cornmeal
•1 teaspoon baking powder
•1 teaspoon baking soda
•1 teaspoon salt
•1½ tablespoons ground ginger
•1½ teaspoons ground cinnamon
•½ teaspoon freshly grated nutmeg
•⅛ teaspoon ground cloves
•1 cup apple butter
•1 cup whole buttermilk
•2 tablespoons bourbon
•2 whole large eggs
•1 whole large egg yolk
•1 cup sorghum syrup
•½ cup heavy cream

Cooking Instructions

1.
Preheat the oven to 350ºF. Grease a 10-inch round cake pan.
5 min
2.
Place the lard and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, and then increase the speed to high to cream them together. Mix until the mixture becomes smooth and a very light brown, scraping down the sides of the bowl as needed; this takes about 20 minutes.
20 min
3.
Meanwhile, whisk together the flour, cornmeal, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl. In a separate large bowl, whisk together the apple butter, buttermilk, and bourbon.
10 min
4.
Once the lard-sugar mixture is ready, reduce the speed to medium and add the eggs and egg yolk, one at a time, until incorporated. Add the flour mixture in thirds, alternating with the apple butter mixture, mixing only until the batter is smooth each time.
10 min
5.
Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out dry. Turn out of pan onto a rack to cool while you make the syrup.
45 min
6.
Combine the sorghum and cream in a heavy-bottomed saucepan, and bring to a boil. Then reduce the heat to low and simmer for 10 minutes. Whisk until well blended.
15 min
7.
Transfer the cake to a serving plate. Poke holes throughout the top of the cake with a fork, and slowly pour the syrup all over the cake until it has been absorbed. Serve slightly warm.
10 min

Colin Perry’s Sorghum and Apple Sticky Pudding

8 servings

1 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ pound leaf lard

•1 cup packed light brown sugar

•¾ cup all-purpose flour

•¾ cup stone-ground white cornmeal

•1 teaspoon baking powder

•1 teaspoon baking soda

•1 teaspoon salt

•1½ tablespoons ground ginger

•1½ teaspoons ground cinnamon

•½ teaspoon freshly grated nutmeg

•⅛ teaspoon ground cloves

•1 cup apple butter

•1 cup whole buttermilk

•2 tablespoons bourbon

•2 whole large eggs

•1 whole large egg yolk

•1 cup sorghum syrup

•½ cup heavy cream

Cooking Instructions

Preheat the oven to 350ºF. Grease a 10-inch round cake pan.

5 min

Place the lard and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, and then increase the speed to high to cream them together. Mix until the mixture becomes smooth and a very light brown, scraping down the sides of the bowl as needed; this takes about 20 minutes.

20 min

Meanwhile, whisk together the flour, cornmeal, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl. In a separate large bowl, whisk together the apple butter, buttermilk, and bourbon.

10 min

Once the lard-sugar mixture is ready, reduce the speed to medium and add the eggs and egg yolk, one at a time, until incorporated. Add the flour mixture in thirds, alternating with the apple butter mixture, mixing only until the batter is smooth each time.

10 min

Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out dry. Turn out of pan onto a rack to cool while you make the syrup.

45 min

Combine the sorghum and cream in a heavy-bottomed saucepan, and bring to a boil. Then reduce the heat to low and simmer for 10 minutes. Whisk until well blended.

15 min

Transfer the cake to a serving plate. Poke holes throughout the top of the cake with a fork, and slowly pour the syrup all over the cake until it has been absorbed. Serve slightly warm.

10 min