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Total Time: 60 minutes Serves: 8 Pudding 1 stick Henry's Market Unsalted Butter plus 1 Tbsp. for the pan, softened 1 1/2 c. organic unbleached flour plus 2 Tbsp. for the pan 1 c. organic pitted dates 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 1/3 c. light organic brown sugar 2 Henry's Market Large Organic Eggs 2 tsp. vanilla extract Preheat oven to 350°F. Butter and flour a 9-inch spring-form pan. Bring 1 1/2 cups of water to a boil. Add dates and simmer 5 minutes, until dates soften. Turn off heat, but keep dates in water until ready to use. Sift flour together with baking soda, baking powder and salt. Set aside. Cream together butter with sugar until light and fluffy. Add eggs, vanilla and drained dates to the butter mixture. Beat until smooth. Add flour mixture and beat until just combined. Pour batter into cake pan. Bake 30 minutes. Allow to cool 5 minutes, then remove from pan and place upright on a serving platter. Poke holes in the top of the cake using a fork. Slowly drizzle toffee over pudding making sure the toffee fills in all the holes. Cut into wedges and serve with remaining toffee sauce and pumpkin whipped cream. Toffee 1 c. light organic brown sugar 3/4 c. heavy whipping cream 1 tsp. vanilla extract 2 Tbsp. Henry's Market Unsalted Butter In a saucepan, bring ingredients to a boil. Turn heat to a simmer and cook 5 minutes, stirring occasionally, until sauce is golden and thick. Set aside. Pumpkin Whipped Cream Total Time: 5 minutes Makes: About 2 cups 1 c. organic heavy whipping cream 1/4 c. confectioners’ sugar 1 tsp. vanilla extract 1 tsp. cinnamon 1/2 tsp. allspice 3 Tbsp. pumpkin puree Chill mixing bowl and beaters in the freezer for 10 minutes. Beat cream with sugar until soft peaks form. Add vanilla, spices and pumpkin puree. Beat to stiff peaks, about 1 to 2 minutes longer. Thanksgiving Tip: Use leftover pumpkin puree for pumpkin muffins or apple pumpkin butter. |
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