bell.wether interior design

Every year I host Thanksgiving dinner for my family. This will be the first year at the farm and I am planing on having a true farm living table. Complete with heirloom table clothes, mismatched china and fancy kerchiefs as napkins. Lets hope I don't burn the sticky toffee pudding this year. Cheers and give thanks for the small things.




"If the only prayer you said in your whole life was, "thank you," that would suffice."

-Meister Eckhart








English Sticky Toffee Pudding

Ingredients
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
TOFFEE SAUCE:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped


Directions
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream