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from Claire's cookbook

Sticky Sorghum Pudding



  • Makes 4 cakes
  • For The Pudding
  • 4 ounces Medjool dates, pitted and chopped
  • 5 1/2 ounces water
  • 1/2 teaspoon baking soda
  • 1/2 cup all-purpose flour
  • Pinch kosher salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons unsalted butter
  • 6 tablespoons light muscovado sugar, packed
  • 1 1/2 tablespoons sorghum syrup
  • 1 large egg
  • Ice cream or whipped cream (optional)
  • For The Sorghum Toffee
  • 1 cup heavy cream
  • 1/4 cup light muscovado sugar, packed
  • 1 1/4 tablespoons sorghum syrup
  • Pinch salt
  • Preparation:
    1. For the pudding, preheat oven to 375 degrees. Butter and flour four 4-ounce ramekins. Combine the dates and water in a saucepan and bring to a simmer. Turn off the heat and let stand for five minutes. Stir in the baking soda, and puree with an immersion blender or food processor. Reserve.
    2. Sift together the flour, salt and baking powder. Cream the butter and sugar, then add the sorghum. While beating, add the egg. Slowly add the flour mixture until incorporated. Gently fold in the date mixture on low speed until incorporated.
    3. Place the ramekins on a baking sheet and fill them three-quarters to the top with the batter. Place the sheet pan in the oven and bake for 30 to 45 minutes. The cakes are done when they spring back to the touch and a toothpick comes out clean when inserted in the center.
    4. While the cakes are baking, make the toffee. Combine all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer until reduced by half, about 45 minutes. Strain and reserve.
    5. When the cakes are done, flip the ramekins over onto the sheet pan, unmold the the cakes, and cover each with a spoonful of sauce.
    6. Place neatly on a plate and serve with ice cream or whipped cream. Serve the rest of the toffee in a sauceboat.

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    modified: 2013.10.21 | created: 2013.10.21

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