MISSISTICKY TOFFEE PUDDING
This gustatory delight is gluten free, using Two Brooks Farm rice flour and a few middlins for texture.
¼ cup Original Mississippi Middlins White Rice Grits
1½ cups Delta Belle or Missimati Bayou Bouquet Fragrant Rice Flour
2 cups pitted dates, chopped
7 tbsp butter, room temperature, divided
1¼ cup sugar
1¼ tsp baking powder
1¼ tsp baking soda
½ tsp salt
1½ tsp vanilla extract
1 ½ cup light brown sugar, packed
¾ cup heavy cream
1/8 tsp orange blossom water (optional)
4 tbsp butter
1 tsp vanilla extract
Whipped cream, for garnish
Grated lemon peel, for garnish (optional)
For the pudding. Preheat oven to 325 degrees Fahrenheit. In a small saucepan, combine 1 tbsp butter, rice grits, and ½ cup water, bring to boil and cover with tight fitting lid, reduce to simmer, and cook for 10 minutes. Fluff with fork, and set aside to cool.
In medium saucepan, combine dates and 2 cups water and soft boil for 5 minutes. Remove from heat and set aside.
In medium mixing bowl, combine rice flour, baking powder, baking soda, and salt and mix well. In large mixing bowl, beat together 6 tbsp butter, sugar, and vanilla extract. Add eggs, and beat until blended. Add the flour mixture, boiled dates, and cooked rice grits and beat until well mixed. Pour into a buttered 12 hole cupcake pan or baking dish and bake for 20 minutes (longer if in baking dish). Insert a knife to check for doneness; if not done, continue baking, checking ever few minutes until knife comes out clean. Don’t over-bake. When done, allow to cool and remove from cupcake pan.
For the sauce. In a thick bottomed saucepan, combine brown sugar, cream, orange blossom water, butter, and vanilla extract and bring to boil; cook and stir for 5 minutes.
To serve, top a cake with warmed sauce, a dollop of whipped cream, and a smattering of grated lemon peel, if you like. Enjoy!