Tuffets, Tea Parties & Sticky Toffee Pudding . . .

“I appeal to you therefore, brothers, by the mercies of God, to present your bodies as a living sacrifice, holy and acceptable to God, which is your spiritual worship. Do not be conformed to this world, but be transformed by the renewal of your mind, that by testing you may discern what is the will of God, what is good and acceptable and perfect. For by the grace given to me I say to everyone among you not to think of himself more highly than he ought to think, but to think with sober judgment, each according to the measure of faith that God has assigned. For as in one body we have many members, and the members do not all have the same function, so we, though many, are one body in Christ, and individually members one of another. Having gifts that differ according to the grace given to us, let us use them: if prophecy, in proportion to our faith; if service, in our serving; the one who teaches, in his teaching; the one who exhorts, in his exhortation; the one who contributes, in generosity; the one who leads, with zeal; the one who does acts of mercy, with cheerfulness. Let love be genuine.” Romans 12:1-9

Since January I have been involved in what I affectionately call “The Tuffet Project”. For those of you scratching your heads and reciting “Little Miss Muffet sat on her tuffet”, you are correct. Archaic as the word seems, a tuffet is a small footstool, made famous by the little lady who was afraid of spiders. I relate whole heartedly with Miss Muffet in my fear of spiders, and my new adoration of tuffets.

The Tuffet Project began in the mind of a very special, creative, amazing seamstress whom I love dearly. God has given her the gifts of creativity and generosity. Turning her creativity, generosity and love into projects for others drives her everyday. In January she conceived the idea of creating a personalized tuffet for every one of her great granddaughters. She had 12 to make when we started and we know that there are two more on the way!

Over the past few months we have crafted more than 25 tuffets, each day finding new ways to refine the process. Each tuffet is unique, with a color and style designed to fit the recipient of the gift. In many ways it reminds me of John chapter 14 where Jesus tells his disciples he is going to prepare a place for them; something specific that they will love forever.

Though each tuffet is unique, the love and care with which they were formed binds them together. Each one created for the same purpose and function, each one as different and colorful in presentation as the owners for whom they were made.

Romans tells us that we who believe are all members of one body, different, unique, with various gifts and functions, but all for the purpose of glorifying God and offering ourselves as living sacrifices, worshiping the God who created us and loves us. Scripture reminds us that as we work together, using our gifts, the body of Christ is strengthened and grows.

Let me encourage you to find your own tuffet project; exploring your own gifts and talents to see how God wants to use your gifts and abilities to further His kingdom. Do you have the gift of creativity? Discernment? Compassion? Generosity? Organization? Musical talent? Time to pray? My encouragement to you is to take the time to sit in God’s presence and listen for what He is calling you to do today. Seasons change, so can our callings. Listen and lean into what the Spirit calls you to do right now, at this season of your life.

Remember that love must be genuine; what you do is less important than why you do it. Trust that your unique gifting is from the Lord and is enough.

As part of The Tuffet Project, I hosted a tea party for several of the recipients of tuffets. One participant was surprised to discover that a tea party is far more than just tea. In traditional English fashion, I served Sticky Toffee Pudding. The cake takes a few steps but is not difficult to make and the outcome is well worth the effort.

Sticky Toffee Pudding

Ingredients for cake

• 7 oz medjool dates (approximately 7-10 dates)
• ¾ cup boiling water
• 1 teaspoon baking soda
• 5 tablespoons unsalted butter softened
• 2 tablespoons unsulphured molasses
• ⅓ cup brown sugar packed
• 2 large eggs* at room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

• Preheat oven to 350°F.
• Chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl, sprinkle baking soda over dates, then pour boiling water over dates and stir. Allow the mixture to sit undisturbed for 20 minutes.
• Place butter and brown sugar in the bowl of a stand mixer and beat until smooth. Add molasses and mix until combined. Add eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
• Add flour, baking powder, and salt mixing until combined.
• After the dates have soaked for 20 minutes, mash them into a smooth consistency. You can use an immersion blender if you want the dates totally smooth, or just mash with a fork. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and mix until combined.
• Pour batter into a well greased 9×9″ pan.
• Bake at 350* for 25-30 minutes until the cake is set. You don’t want to over or under bake this cake, so watch it closely.
• This recipe can be doubled easily, or used in individual ramekins. Reduce bake time for ramekins, and increase for doubled cake. Use a deep 9×13″ pan or an 11×14″ pan.

As seen in picture, I doubled the recipe!

Ingredients for Toffee Sauce

• ½ cup unsalted butter
• ¾ cup heavy cream
• ¾ cup brown sugar packed
• 2 teaspoons unsulphured molasses (teaspoons, not tablespoons)
• pinch salt
• ½ teaspoon pure vanilla extract

In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. I keep a close eye on this and stir frequently to avoid burning. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

When ready to serve, cut cake into pieces, pour toffee sauce over each slice and garnish with whipped cream. Best to serve warm.