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Sticky Sorghum Pudding

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Ingredients

Equipment

Eight 4 ounce ramekins

Cake

4 ounces Medjool dates, pitted and chopped

5 ½ ounces water

½ teaspoon baking soda

4 ounces all-purpose flour

1 pinch kosher salt

½ teaspoon baking powder

1 ounce butter

3 ounces muscovado sugar (dark brown sugar can also be used. Muscovado can be purchased at gourmet food stores such as Williams-Sonoma and Dean & Deluca or online)

1½ tablespoons sorghum

1 egg

Sorghum Toffee Sauce

2 cups heavy cream

4 ounces muscovado sugar

2 ½ tablespoons sorghum

1 pinch kosher salt

Directions

For the Toffee Sauce

  1. Combine all sorghum toffee ingredients and simmer until reduced by half. Strain and reserve.

For the Cake

  1. Preheat the oven to 375. Butter and flour eight 4-ounce ramekins.
  2. Combine the dates and water and bring to a simmer. Turn off the heat and let stand for 5 minutes. Stir in the baking soda and puree with an immersion blender or food processor. Reserve.
  3.  Sift together the flour, salt, and baking powder.
  4. Cream butter and muscovado and then add sorghum. While beating, add the eggs one at a time, making sure each is incorporated before adding the next.
  5. Add in the flour mixture until incorporated. Then fold in the date mixture on a low speed until incorporated.
  6. Place the ramekins on a baking sheet and fill them ¾ of the way to the top with the batter. Place the sheet pan in the oven and bake for approximately 30−45 minutes. The cakes are done when they spring back to the touch and a toothpick comes out clean when inserted in the center.
  7. Flip the cakes over onto the sheet pan and cover each with a spoonful of toffee sauce. Place neatly on a plate and serve alongside ice cream or whipped cream.

 

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