Q: We had lunch at Atkins Park Restaurant and Bar and a standout was the Sorghum Pudding. Would love to have the recipe. — Doug McIntosh, McDonough
A: Atkins Park chef Andrew Smith was indeed willing to share this recipe, which is not on the menu right now. Smith puts a Southern spin on this classic dessert by using just a hint of sorghum syrup.
Atkins Park’s Toffee Sauce
1 cup heavy cream
1/4 cup dark brown sugar
1 1/4 tablespoons sorghum syrup
Pinch kosher salt
In a small saucepan, combine cream, brown sugar, sorghum and salt. Bring to a boil. Reduce heat to a simmer and cook until reduced by half, about 15 minutes. Keep warm until ready to use. May be made up to 1 week in advance and warmed when ready to serve. Makes: 3/4 cup
Per 1-1/2 tablespoon serving: 138 calories (percent of calories from fat, 70), 1 gram protein, 10 grams carbohydrates, no fiber, 11 grams fat (7 grams saturated), 41 milligrams cholesterol, 29 milligrams sodium.
Atkins Park’s Sorghum Pudding
1/4 pound Medjool dates, pitted and chopped
2/3 cup water
1/2 teaspoon baking soda
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
6 tablespoons dark brown sugar
2 tablespoons unsalted butter
1 1/2 tablespoons sorghum syrup
1 egg
Toffee Sauce (see recipe)
Whipped cream, if desired
Preheat oven to 350 degrees. Lightly butter eight 3-ounce ramekins and arrange on a rimmed baking sheet.
In a small saucepan, combine chopped dates and water and bring to a simmer over medium heat. When mixture begins to simmer, remove from heat and let stand 5 minutes. Stir in baking soda, then move mixture to the bowl of a food processor and puree until smooth. Set aside.
In a small bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer, or with a hand mixer, cream brown sugar, butter and sorghum. Beat in egg. Stir flour mixture into butter mixture and fold in date puree. Divide batter between prepared ramekins. Bake 30 minutes or until center is just firm. Remove from oven, cool puddings slightly and then invert each ramekin onto a serving plate and top with warm Toffee Sauce and garnish with whipped cream if desired. Serves: 8
Per serving: 148 calories (percent of calories from fat, 21), 2 grams protein, 28 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 34 milligrams cholesterol, 138 milligrams sodium.
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