Of course, my wedding (sorry... our wedding) was the best ever. Beautiful setting, dancing all night in my pink heels to Danni Minouge, the best wedding singer ever (sorry Adam Sandler, Paris is way better than you!) and the awarkwardness (should I have said joy?!) of having all your family and friends together.
One of my favourite things at a wedding is the food... especially dessert. Unfortunately, the wedding cake is not something I can normally eat (at least not without drastic gluten side effects!) but I can indulge in dessert, and any desserts left on the table by people too busy on the dance floor (so I'm a dessert stealer... don't judge me!). I have even been known to lie to the waiters to get extra desserts on the table. The same can be said for pork belly.
A classic dessert on wedding menus is Sticky Date pudding. At my brother P's wedding my youngest brother D managed to polish off 4 or 5 before he started to turn a bit green. It became a challenge; the table became overloaded with sticky date puddings for him to inhale.
These sticky date puddings are delicious hot... and surprisingly quite tasty cold for breakfast the next day. Steaming the puddings makes them light, moist and soft instead of heavy and cakey. The caramel sauce in the dish gives the pudding a delicious flavour, but feel free to add more sauce when serving.
Make the caramel at least a few hours ahead of time.
When making the steam bath for the puddings remember to grease the foil on the inside to prevent the puddings from sticking. Ensure that the foil is tightly wrapped onto the tray otherwise the steam will be able to escape.
Remove the ramekins from the tray immediately when done, as they will continue to cook if left in the bath.
STICKY DATE PUDDINGS
(STEAMED AND UPSIDE DOWN)
Makes 4 steamed puddings in ramekins
4 tablespoons Caramel (to be made ahead; needs to set in fridge for a few hours)- see 'Caramel Sauce Off'
1/2 cup chopped dates
1/3 cup boiling water
1 teaspoon bicarbonate of sode (baking soda)
3 eggs, room temperature
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup coconut flour
2 teaspoons ground ginger
1 1/2 teaspoon baking powder
Preheat oven to 170C/340F
Grease the 4 ramekins, and place 1 tablespoon (approximately 30 grams) of cold caramel (will be quite thick) in the bottom of each ramekin.
Place in the fridge to chill.
Place the dates, boiling water and bicarbonate in a bowl and set aside for 5 minutes. Place in food processer and process until smooth.
Seperate the eggs and place the egg whites into a mixing bowl with a whisk attachment.
Whisk egg whites on medium/high until soft peaks form.
Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high. This is a slow process but allows for the syrup to be incorporated and eggs whites to thicken.
Add vanilla extract; whisk.
With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk.
The mixture should be large and fluffy.
On medium, add processed date mixture.
Mix the coconut flour, ginger and baking powder in a bowl and sift 3 times.
Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.
Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 ramekins.
Place the ramekins in a high sided baking tray.
Pour enough boiling water into the tray to come halfway up the sides of the ramekins.
Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick.
Place the covered tray in the oven for 45 minutes.
Remove the ramekins from the tray immediately and invert onto serving plates.
Optional; serve with extra warmed caramel sauce and whipped coconut cream.