Sticky Sorghum Pudding
6 oz. Milk
4 oz. Medjool Dates, pitted and chopped
2 T Earl Grey tea leaves
1/2 t Baking Soda
1/2 C AP Flour
1/2 t Baking Powder
1/4 t Salt
2 T Butter
6 T Light Brown Sugar
2 T Sorghum Syrup
1 ea Egg, large
1/4 C Light Brown Sugar
1 T Butter
1 C Heavy Cream
1 1/2 T Sorghum Syrup
1/2 t Salt
For the Pudding:
1. Preheat oven to 350*F.
2. Combine the milk, dates, and tea leaves in a saucepan over medium-high heat bring to a
simmer and then turn off the heat and stir in baking soda. Allow mixture to steep for 10 to 15
minutes, then purée with a food processor or immersion blender.
3. Whisk together flour, baking powder, and salt, set aside.
4. In a stand mixer, cream together butter and sugar, until light and fluffy. Add the sorghum
syrup, followed by the egg, until just combined.
5. Add the flour mixture to the creamed butter mixture and mix until it just comes together.
6. Combine the date mixture with the flour mixture and mix slowly until combined.
7. Pour batter into four prepared ramekins.
8. Bake for 40 to 50 minutes, or until the cakes spring back when gently pressed.
9. Once they are finished baking, remove from ramekins.
For the Sorghum Toffee Sauce:
1. In a large saucepan, combine all ingredients, whisking, over medium heat, for 10 to 15
minutes, until the mixture thickens.
To serve, place the finished pudding on a serving plate and spoon the warm sorghum toffee
sauce over the top. Completely optional, but a wonderful finish to the dessert is ice cream or