From the menu of: Atkins Park Restaurant and Bar

From the menu of … Atkins Park Restaurant and Bar, 794 North Highland Avenue, Atlanta. 404-876-7249, www.atkinspark.com

Q. We had lunch at Atkins Park Restaurant and Bar, and thoroughly enjoyed everything. A standout was the Sorghum Pudding. Would love to have the recipe if the chef will share it.

Doug McIntosh, McDonough

A. Atkins Park chef Andrew Smith was indeed willing to share this recipe which is not on the menu right now. Sticky Toffee Pudding is a favorite of “From the menu of” readers. Smith puts a Southern spin on this classic dessert by using just a hint of sorghum syrup.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Atkins Park’s Sorghum Pudding

Hands on: 20 minutes

Total time: 50 minutes

Serves: 8

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.

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.

Atkins Park’s Toffee Sauce

Hands on: 5 minutes

Total time: 20 minutes

Makes: 3/4 cup

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.

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.

Support real journalism. Support local journalism. Subscribe to The Atlanta Journal-Constitution today. See offers.

Your subscription to the Atlanta Journal-Constitution funds in-depth reporting and investigations that keep you informed. Thank you for supporting real journalism.

X