4 egg yolks
1 c. sugar
3/4 c. (1 1/2 sticks) butter, softened
1 tsp. baking soda
3/4 c. buttermilk
1 c. blackberry jam
2 1/2 c. flour
1 tsp. ground allspice
1/2 tsp. ground nutmeg

BOURBON SAUCE:

1/2 c. (1 stick) butter
1 c. sugar
4 egg yolks, beaten
Pinch of salt
1 c. cream, heated
1/2 c. bourbon

Beat eggs with 1/4 cup sugar, cream remaining sugar with butter. Dissolve soda in 2 tablespoons buttermilk, add to cream mixture. Stir in egg yolk mixture, remaining buttermilk and jam. Sift flour with spices and add to batter. Place in a greased and floured 4" x 10 1/2" loaf pan. Bake at 325 degrees for 40 minutes, pudding may be topped with meringue or bourbon sauce.

BOURBON SAUCE: In the top of a double boiler, cream butter and sugar, beat in egg yolks and salt. Slowly add hot cream and stir until thickened, then add bourbon. Serve warm. This sauce is good on any dessert pudding.