INGREDIENTS

• Matcha Pudding
• • 1 cup pitted medjool dates
• • ¾ cup boiling water
• • ½ cup unsalted butter, room temperature
• • ¾ cup dark brown sugar, lightly packed
• • 2 large eggs, room temperature
• • 1 tsp pure vanilla extract
• • 1 ½ cups all purpose flour
• • 1 ½ tsp Aiya Culinary Grade Matcha, sifted
• • 1 tsp baking powder
• • 1 tsp baking soda
• • ¼ tsp fine salt
• • whipped cream
• Toffee Sauce
• • 1 ½ cups dark brown sugar, lightly packed
• • ¾ cup unsalted butter
• • ½ cup whipping cream
• • ½ tsp Aiya Culinary Grade Matcha, sifted
• • ¼ tsp fine salt
• • 1 tsp pure vanilla
• • Pomegranate seeds

DIRECTIONS

• 1. Preheat oven to 325F. In a medium mixing bowl pour boiling water over the medjool dates. Let sit for 10 minutes, until the dates have rehydrated. Using an immersion blender or food processor, puree the mixture until it is a smooth paste. Set aside until ready to use.
• 2. In a separate large mixing bowl cream the butter & brown sugar. Add the eggs one at a time, followed by the vanilla & pureed dates.
• 3. Sift in the flour, Matcha, baking powder, baking soda & salt. Beat until combined.
• 4. In a greased 12 tin muffin pan or a 9 by 12 baking dish evenly distribute the batter. Bake at 325F for 15-20 minutes if using a muffin pan or 20-25 minutes if using a 9 by 12 baking dish.
• 5. While the pudding is in the oven, prepare the toffee sauce. In a saucepan over medium heat add the butter, sugar, cream, matcha & salt.
• 6. Constantly whisking, bring mixture to a boil & cook for 60 seconds to ensure the sugar is fully dissolved. Remove from heat & stir in the vanilla.
• 7. As soon as the pudding is ready, pour the toffee sauce generously over each one. If using a 9 by 12 baking dish, poke a few holes in the cake before adding the sauce. The toffee sauce will soak into the pudding best when warm!
• 8. Serve with vanilla ice cream or fresh whipped cream. Garnish with pomegranate seeds.