Guilt-less Desserts & Treats for your Family
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 (upside down and steamed)Servings: 4
Sticky Date Puddings
- 4 tablespoons Caramel see recipe below
- 1/2 cup chopped Dates
- 1/3 cup Boiling Water
- 1 teaspoon Bicarb of Soda baking soda
- 3 Eggs seperated
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 cup Coconut Flour
- 2 teaspoons ground Ginger
- 1 1/2 teaspoon Baking Powder
- 2 Tablespoons Milk of choice
- 1 can Coconut Cream 400ml can
- 1/2 cup Maple Syrup
- 1/2-1 teaspoon Salt
- 2 teaspoons Vanilla Extract
Sticky Date Puddings
- Grease 4 small ramekins, and place 1 tablespoon (approximately 30 grams) of cold caramel (it 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 30 minutes.
- Once softened place the date mixture in a food processer and process until a puree forms.
- Place the egg whites into a mixing bowl with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high.
- 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.
- Sift the coconut flour, ginger and baking powder into a bowl.
- Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.
- Add the milk and stir through.
- Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 greased 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 40-45 minutes.
- Remove the ramekins from the tray immediately and invert onto serving plates.
- Optional; serve with extra warmed caramel sauce and whipped coconut cream.
- Place the Coconut cream in a medium saucepan with the maple syrup and salt.
- Bring to a boil over medium/high heat.
- Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
- Store the Caramel in the fridge until ready to use.