Preheat oven to 350 F
9 inch square or round pan, lightly greased

1/2 cup sorghum flour
1/2 cup whole bean flour
1/4 cup tapioca starch or corn starch
1 1/2 tsp baking powder
1 tsp xanthan gum
Pinch salt
1 cup coarsely chopped pitted dates
1 cup water
1 tsp baking soda
1/4 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs

1. In a large bowl or plastic bag, mix together sorghum flour, whole
bean flour, tapioca starch, baking powder, xanthan gum and salt; set aside.

2. In a small saucepan, combine dates and water. Bring to a boil over
high heat. Reduce heat to medium-low and simmer until softened, about 5
minutes.
Remove from heat, add baking soda, stir until foaming stops. Let cool to
room temp.

3. In a large bowl, using an electric mixer, cream butter. Gradually
add brown sugar and beat for 2 minutes, until light and fluffy.Using a rubber
spatula, scrape the bottom and sides of the bowl.
Beat in vanilla, add eggs one at a time, beating for 2 minutes after each.
Stir in date mixture and dry ingredients. Combine well. Spoon batter into
prepared pan. Using a moistened rubber spatula, spread to edges and
smooth top.

4. Bake in preheated oven for 25 to 35 minutes, or until cake tester
comes out clean. Allow pudding to cool in pan on a rack for 10 minutes. Remove
from pan and serve warm with sauce.

Nutmeg Rum Sauce

1 cup packed brown sugar
1/2 cup 2% evaporated milk
1 tsp ground nutmeg
1/2 cup butter
2 Tbsp dark rum

In a saucepan, combine brown sugar, evaporated milk and nutmeg. Bring to
a rolling boil over med heat, stirring constantly. Reduce heat to low and
simmer for 2 to 3 minutes. Remove from heat and add butter and rum,
stirring until butter melts. Serve hot over pudding.

Bonne chance!

Yvette