Recipe by Andrea Upchurch, Pastry Chef of Magnolias and Blossom.
- 12 ounces dates
- 1½ cups boiling water
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 2 teaspoons Hi Wire Sorghum Whiskey
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 stick butter, room temperature
- 1¾ cups light brown sugar
- 4 eggs
- ¾ cup milk
- ½ cup lightly toasted, chopped pecans
- 2 ounces butter
- 1 cup light brown sugar
- 1 cup heavy cream
- 2 tablespoons Hi Wire Sorghum Whiskey
Preheat the oven to 350°.
Finely chop the dates and put in a heatproof bowl. Pour the boiling water over and let cool for 30 minutes. Mash up the mixture a bit with a fork and stir in vanilla, molasses and whiskey.
Butter and flour 15 baking ramekins or 1 Bundt pan.
Sift flour, baking powder, baking soda, cinnamon and salt together.
Cream butter and sugars together on low speed with paddle attachment until light and fluffy. Add eggs 1 at a time, making sure to scrape the bowl after each addition. Alternate adding sifted dry ingredients and milk into mixture in 3 parts. Slowly add the date mixture and toasted pecans to combine.
Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 20–25 minutes. Remove from the oven, cool slightly, unmold and rest on wire racks.
Meanwhile, combine the butter, sugar, and heavy cream in a medium saucepan. Bring to a boil over medium heat while stirring carffully, let boil for 3–4 minutes until mixture is a golden brown. Remove pan from heat and stir in whiskey. Drizzle warm sauce over pudding.
Serve with Brown Sugar Porter Ice Cream.