Christmas Pudding

Merry (belated) Christmas!

This is my final post in the 12 recipes of Christmas Series.
It is my favorite, and the one that I am most proud of!
My family ate this pudding for Christmas lunch and it was just like a 'normal' Christmas pudding. The taste, the smell, the texture; it was all there!
It was also all there when I ate more at dinnertime!

The pudding is such an iconic part of a Christmas meal. It right up there with Turkey and the post dinner nap. For me it wouldn't be Christmas without pudding, despite the fact that our climate here in Australia isn't always conducive to a hot dessert.

Thank you for allowing me to share my Christmas recipes with you.
Christmas cooking is a tradition that has been passed down to me from my Mother and Grandmother. I love to give baked goods to people as gifts during the festive season, and even more so now when they later discover what they actually ate!

I hope you have enjoyed your Christmas and I look forward to creating more Christmas goodness for next year!

CHRISTMAS PUDDING

INGREDIENTS
1 cup Dates
1/2 cup Boiling Water
200 grams Mixed Dried Fruit
1/2 cup Port/Sherry
1/4 cup Golden Syrup
300 grams Dates, chopped
1 cup Boiling Water
1 teaspoon Bicarb Soda
4 eggs, separated
200 grams Chickpeas, canned and drained
2 Tablespoons Coconut Flour
1 Tablespoon Arrowroot
2 cups Almond meal
1 teaspoon Baking Powder
2 teaspoons Mixed Spice
2 teaspoons Ground Ginger
Optional; 2 Tablespoons Brandy/Rum for brushing

INSTRUCTIONS
Place 1 cup of dates in a small bowl and cover with 1/2 cup of boiling water.
Leave to sit for 20 minutes.
Place softened dates in a blender and purée.
In a sealable container place the dried fruit, port, golden syrup and puréed dates.
Stir the contents of the container and place the lid on tightly.
Store in a dark, cool cupboard for at least overnight, but up to 6 weeks.
(NB; I left mine in the cupboard for 1 month, shaking the container every few days)

To make Pudding:
(this can be done on the day of serving or ahead of time. The pudding will keep, covered, for up to 3 days or can be double wrapped and frozen)

Place the dates in a small bowl and add the boiling water and bi-carb. Allow to sit and soften for at least 20 minutes.

Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
Whisk the egg whites on high until medium peaks form.
Add the puréed dates and continue to whisk.
Add the egg yolks and whisk for 1 minute.

Place the chickpeas in a blender (or use a hand blender) and process until they have broken down.
Add the almond meal, coconut flour, arrowroot, baking powder and spices and blend until combined.
Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low)
Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).

Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
Place a small piece of baking paper on the bottom of the basin and grease it also.
Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
Place another piece of baking paper on the pudding and screw on the lid.

Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.

Pour water into the saucepan, ensuring it comes 3/4 of the way up the edge of the pudding bowl.
Bring the water to the boil and simmer on medium/low, with lid on, for 5 hours.
Check the water levels regularly to ensure that they are 3/4 of the way up the edge of the pudding bowl.

After 5 hours remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
Invert pudding onto a serving tray.
Brush the pudding with the optional Brandy if desired.

If serving immediately pour the Salted Toffee Sauce (see recipe below) over the top of the pudding, allowing it to drip down the edges of the pudding.

Serve with Brandy Custard (see recipe below) and/or Whipped Coconut Cream.

Pudding can be stored for up to days and then reheated.
Reheat pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.
Slices of pudding can be warmed in the microwave.

Pudding can be double wrapped and frozen also.


SALTED TOFFEE SAUCE

INGREDIENTS
1/2 cup Dates
1/4 cup boiling water
Dash Bi-carb Soda
2 Tablespoons Golden Syrup
100 ml coconut cream (the thickened part from the top of a chilled can)
1/2 cup Whipped Coconut Cream (link)
1/2 teaspoon salt flakes

INSTRUCTIONS
Place the dates into a small bowl and cover with boiling water and add the bicarb.
Allow to sit and soften for at least 20 minutes.
Plate the date mixture, golden syrup and coconut cream in a blender and purée.
Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
Stir in the salt and allow to sit for 5 minutes.
Pour over the top of the pudding.
Alternatively, it can be served individually as a sauce.


BRANDY CUSTARD
(Adapted from the Australian Better Homes and Gardens Magazine)

INGREDIENTS
1/3 cup dates
2 1/2 Tablespoons Boiling Water
Dash of bi-carb
500 ml milk (of choice)
200 ml Coconut cream (the thick part removed from the top of a chilled can)
1 teaspoon vanilla extract
6 egg yolks
3 Tablespoons Arrowroot
1 Tablespoon Brandy

INSTRUCTIONS
Place the dates in a small bowl and cover with the boiling water.
Add the bicarb and allow to sit and soften for at least 20 minutes.
Purée in a blender.

Place the milk, cream and vanilla in a saucepan and bring to a simmer over a medium heat. Remove from the heat.
In a separate bowl whisk together the egg yolks, purée dates and arrowroot until smooth and combined. Pour in 1 cup of the warmed milk mixture and whisk until smooth and combined.
Add the egg yolk mixture to the reaming milk in the saucepan and return to the heat.
Cook over a low heat for 6-8 minutes, or until thickened.
Add the brandy and stir to combine.
Serve immediately or refrigerate for up to 3

Sticky Date Upside-Down Cake

I write this to you from a very high altitude. No, I'm not climbing a mountain; I'm wearing my new heels! I have been in search of a pair of neon yellow green high heels... surprisingly they are very hard to come by (doesn't everyone want a flash back to the Collette loving, neon Lycra wearing pre-teen days of the early nineties? - apparently not!). When I asked for them at shoe shops they gave me a slightly odd look. They gave me an even weirder look when 4yo H stormed into the shop requesting them.

The problem with (trying to) wear new super high heels, when you spend most of your day in runners or thongs, is that you can't! Can't walk, can't dance, can't even stand... and all with the threat of nose bleeds from being up so high. These wonderful heels are so high that my calf muscles are too short and I can't even straighten my legs! It's not very elegant!

The lengths we go to for fashion!

My homework for the next 3 weeks: nightly heel wearing and calf stretching! I'm sure they'll look awesome with my new onesie pajamas!

This cake is another take on the sticky date genre but this way there's enough to share! It’s great as a warm dessert, but just as delicious cold.

STICKY DATE UPSIDE DOWN CAKE (aka CARAMEL UPSIDE DOWN CAKE)

INGREDIENTS

1 serve Caramel (see recipe below)- want it runny not firm

6 eggs, separated and at room temperature

1 cup dates

1/2 cup boiling water

Dash bi-carb soda

3 Tablespoons Maple Syrup

2 teaspoons vanilla extract

3/4 cup Coconut Flour

3 teaspoons baking powder

1 1/2 teaspoons Ground Ginger

INSTRUCTIONS

Preheat oven to 175C/350F

Place dates in a bowl and cover with boiling water and the bi-carb.

Allow to soften for 20 minutes.

Place softened dates in a blender and purée to form a date paste.

Grease a normal round 20cm/8inch cake tin.

DO NOT use a spring form tin or line with baking paper.

Pour warmed, runny caramel over bottom of cake tin, ensuring the entire surface is covered.

Place the 6 eggs whites in the bowl of a kitchen stand fitted with a whisk attachment.

Whisk on high until soft leaks form then gradually add the maple syrup.

Whilst still whisking on high, gradually add the date purée and vanilla extract.

Add the egg yolks and whisk until combined.

Sift the dry ingredients together.

Add the dry ingredients to egg mixture and whisk on medium until combined. Gently pour cake mixture into the cake pan over the caramel, being careful not to mix the caramel into the cake.

Bake cake for 30-35 minutes, or until cake is cooked through.

Remove the cake from the oven and leave in the tin for 15 minutes.

Run a knife around the edge of the cake, and turn cake out onto serving plate.

The caramel may need to be spread out over the cake once turned.

Can be served warm or cold... and whipped coconut cream is a nice accompaniment!

CARAMEL SAUCE

INGREDIENTS

1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups.

1/2 Cup Maple Syrup (honey can also be used)

dash of salt

2 teaspoons vanilla extract

INSTRUCTIONS 

Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.

Bring mixture to boil, then reduce to medium heat.

Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.

This will take 20-25 minutes.

Add vanilla and stir

The caramel will be dark golden in colour and delicious.

The caramel need to be runny.

Banoffee Pie

This morning I listened to the ‘Ghost Busters’ theme song about 10 times. That’s 41 minutes of “who you gonna call” and “nah nah nahh-ing”, accompanied by crazy little boy dancing and ghosts being sucked into the vacuum. Don’t be alarmed… apparently these ghosts were harmless, and once sucked in to the Dyson they turned into baby ghosts who are not nasty at all (or so I was informed by 4yo H).

According to H, these ghosts are “as fast as a stinky shoe” (his latest favourite saying), so to catch them we need to be very sneaky and creep up on them (with the vacuum in tow). Once close enough the vacuum tube (sorry the Ghost catching tube device) can be unleashed and put into action. There is no escape for the ghosts now!

The dilemma became what to do with the ghosts once they were caught. The vacuum is only small, and if you are going to catch the marshmallow man then you’re going to need all the space you can get. I was told that the ghosts shrink into babies, leaving a lot more room, and some of them just disappear. I guess that’s a logical explanation from a 4yo on a not so logical subject!

The imagination of a child is amazing. At Kinder the other day H was telling his kinder teachers all about Italy; how lovely the weather is, how nice the people are. He was a budding travel agent, so much so that they believed that he had been there! (for the record he has not) Their ability to take in new information, conjure up new worlds and people is enviable… their ability to follow simple instruction relating to room tidying and basic hygiene is not.

Thankfully, the ghosts are temporarily gone and we can go back to eating pie.

This pie is AMAZING. Yes, I know I’ve said that before but it turns out this pie is the most amazing of all the amazeings. Until I googled what to do with over ripe bananas recently I had never heard of a Banoffee Pie. This is my interpretation… a slight bent on the classic.

Notes:
There are many steps in this recipe. My advice is to start a minimum of 24hours before you want to serve the dessert.
Make the biscuits/base at the same time as making the banana cream and the caramel and leave them overnight. The next morning, add the whipped cream to the banana cream and pour into the base, and make the caramel whipped cream.
A couple of hours before serving spread the caramel whipped cream on top and allow to sit in the fridge before serving.

BANOFFEE PIE
Serves 16, approximately 330 calories per slice

BUTTERNUT SNAP PIE CRUST
Makes 1 base for a 20cm/8inch tin

INGREDIENTS
2 tablespoons coconut oil
1/2 cup Maple Syrup
1 egg
1/2 teaspoon vanilla extract
2 tablespoons golden syrup
Pinch of salt
1/2 teaspoon cream of tartar
1 teaspoon bicarb soda
1 1/2 cups Almond Meal
1 cup desiccated, unsweetened coconut
3 tablespoons arrowroot (tapioca) flour
1 tablespoon milk (Coconut, almond etc)
1/3 cup melted Coconut Oil

INSTRUCTIONS
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined. Add the milk and pulse in.
Place mixture in the fridge for a minimum 30 minutes.
Preheat oven to 175C/350F.
Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
Place tray in fridge for 15 minutes.
Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
Cool on tray for 5 minutes then transfer to a wire cooling
When biscuits are cool place them in a blender.
Process until biscuits are just broken.
Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
Press crumbs into a lined and greased 20cm/8inch spring form cake tin  (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin.
Place pie crust in fridge to set (at least 5 hours)

BANANA CREAM

INGREDIENTS
2 very very ripe bananas1
/3 cup coconut cream (taken from the top of a can that's been in the fridge overnight)
1/4 cup milk (almond, coconut etc)
1/3 cup maple syrup
2 Tablespoons arrowroot
1/2 teaspoon salt
3 egg yolks
2 1/2 teaspoons gelatin
 tablespoons coconut oil, melted
3/4 cup whipped coconut cream- measure after whipping (see recipe below)

INSTRUCTIONS
Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
Pour the mixture into a medium saucepan.
Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes.
Whisk the banana mixture in the saucepan over medium-low heat.
Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
Bring to a boil and continue to whisk vigorously for 3-4 minutes.
The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil.
Blend until smooth.
Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
Pour the whipped coconut cream into the refrigerated pie crust.
Place the pie into the fridge to set for at least 5 hours, but preferably overnight.

CARAMEL WHIPPED CREAM

INGREDIENTS
1 can Coconut Cream, opened and refrigerated over night (minimum 2 hours) (should be ½ cups)
6 tablespoons Caramel Sauce – add more if tasting requires.  (LINK)

INSTRUCTIONS
Remove thickened cream from the can, discarding watery remains.
Place cream in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
Add the caramel and continue to whisk until incorporated.
Place Caramel Cream in fridge to thicken.

Spread thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it!

Top the Banoffee pie with slices of banana.
Keep refrigerated.

Caramel Tarts

Sometimes I try to do nice things for my husband. This is one of them.

Whilst I am not an ogre, I don't allow certain foods or drinks in the house. Its too confusing for the kids if other people are allowed to have things that they are not (eg. soft drinks). Instead, I attempt to create healthier substitutes so no one feels that they are missing out. 

Instead of soft drinks we make fruit flavored soda streams.

Instead of lollies we eat raspberries and blueberries. 

Dessert is still an important part of our day (especially when you have it for breakfast!) and whilst there are few desserts that you could call 'healthy' I like to think we can create a 'healthier version' of the original. Like everything, It's about moderation and balance (that doesn't mean eating cake on 1 leg!).

These Caramel Tarts are an old favourite of my husband... and I will allow him to eat these ones!

In order to ensure the shape I have kept the muffin tray in place through out the process, but it can be done by removing the cups once they are cooled. 

INGREDIENTS

12 Butternut snap biscuit

1 serve caramel

100 grams chocolate

INSTRUCTIONS

Preheat oven to 175C/350F

Grease a muffin tray and place a biscuit on top of each hole

When oven is at temperature, place tray in the oven for 2-3 minutes.

Remove the muffin tray.

The biscuits will have softened.

Gently mold each softened biscuit into the muffin hole, forming a cup.

Allow to cool.

When biscuit cups are cool, loosen them in the muffin moulds to ensue that they can be removed easily. It is easier to assemble the tarts if the cups remain in the muffin tray.

Spoon runny caramel (the caramel may need to be gently warmed to loosen it) into each cup.

Refrigerate for 30 minutes.

Melt chocolate in a heat proof bowl over a saucepan of simmering water (double boiler technique).

Once melted, remove from heat and allow to thicken and cool slightly. The chocolate should still be runny but not hot.

Spoon chocolate on top of the caramel, smoothing and spreading if required.

Refrigerate for At least 30 minutes.

Remove caramel tarts from muffin tray and serve.

Keep refrigerated. 

Sumbitches (Choc-Caramel Cookies)

Last week I stayed up way too late watching a really terrible movie. When I say terrible I don't mean 'good terrible' (as in most Adam Sandler movies) but 'awful terrible'. A predictable, yet oddly twisted storyline, a cringeworthy script, acting to rival a dress store mannequin and bad, bad CGI. So when the movie ended with the most riciculous of endings I was angry; mainly at myself for stayng up so late when I knew I had to get up early the next day, but also at the movie. 

So why didn't I just go to bed? Because I HAD to know the ending. It would have eaten away at me all night. It's the same with books; it's gotten a bit mundane through the middle but you push though hoping for a miracle recovery at the end. Sadly, if something sucks in the middle, chances are the end does too!

TV series' are often the worst culprit of dragging out a story line and hoping their viewers remain with it out of loyalty rather than quality (anyone remember "Lost"?!). The latest offender; How I Met Your Mother (HIMYM). Now into its final series they have managed to draw out a single concept for almost 9 years, and so far this season looks to be painfully tedious. 

COME ON! Get on with it people! We've met the mother now... why can't Ted meet her too? 

What 'the mother' did bring us is the biscuit SUMBITCHES. Peanut butter biscuits with a Choc caramel centre. Straight after the airing of the episode the Internet was flooded with recipes for Sumbitches; unfortunately all contained loads of sugar and butter. I'm not saying these biscuits are healthy (each contains just over 300 calories) but they are a gluten and dairy free alternative with no processed sugars. They are a tasty, chewy cookie. Why not make some extra Choc-Caramel Bites for later... they are delicious. 

SUMBITCHES (CHOC-CARAMEL COOKIES)

Makes 9 cookies. Each cookie approximately 313 calories)

Adapted from Great Ideas

INGREDIENTS

9 Choc-Caramel Bite

1/2 cup dates

1/4 cup boiling water

1/2 cup chickpeas; canned, drained, rinsed and patted dried

1/2 cup peanut butter

1 egg

1/3 cup maples syrup

1/2 cup almond meal

1/4 cup coconut flour

Dash salt

1/2 teaspoon baking soda 

INSTRUCTIONS

Place the dates and boiling water in a small bowl and allow to sit for 20 minutes. 

Place softenyed dates (and liquid) and chickpeas into a blender and blend on high until the dates have broken down.

Add the peanut butter, egg and maple syrup and blend until smooth.

Add almond meal, coconut flour, salt and baking soda and blend until combined.

Place the cookie dough in the fridge for at least 30 minutes (I left mine overnight).

Preheat oven to 175C/350F

Line and grease a large baking tray.

Remove the Choc-caramels from the freezer and the cookie dough from the fridge.

Spoon 2 tablespoons of cookie dough and wrap it around a Choc-caramel.

Roll the mixture into a ball using the palms of your hands.

Place balls on the tray and flatten slightly (ensuring that the Choc-caramel is still hidden in the dough).

Bake in oven for 14 minutes.

Let cool on tray for 10-15 minutes then remove onto a cooling rack.

Cookies are best eaten on the day they are made, but can be kept in a container at room temperature.

Sponge Roll with Caramel Cream

Now I know I'm crazy!

My barometer for personal sanity has significantly altered this year. During a particularly bad period (when my woes where front-page fodder) the psychologist rang me to ask if I needed an extra appointment! You know you are walking on the path to looneyville when this happens!

But no... it wasn't this that set my barometer to the insanity level.

I was at the shops today and needed to get more Coconut Cream (due to my addiction to all forms of whipped Coconut cream I cannot bear to not have any spares in the house...just in case!). Lately I have become somewhat of a conneoisseur of Coconut creams. To get the perfect whipped cream it needs to be thick, smooth and glossy; not runny, grainy and dull. Not all brands are created equal, and for that matter not all cans of the same brand are!

This can make it impossible to reliably get the perfect can each time. That is until I had a brilliant (errrr... deranged?) idea. The can with the least amount of water slop and the thickest cream will not sound like a maraca when I shake it. Therefore the can that shakes the least will be the best.

That sounds valid, doesn't it?!

So, back to the shops. I stood there holding cans of cream up to my ears, shaking them... listening intently for the lack of noise. Unfortunately, it took many, many shaking cans and odd looks from passers-by to find the right cream.

So next time time you see someone holding cans up to their head don't judge them too quickly. Yes, they might be trying to communicate with aliens but they may also be trying to create a delicious dessert... just like this one.

This is another 'healthification' of a Raspberri Cupcakes recipe.

The caramel cream is sooo devine, you'll want to lick the bowl!

The sticking point is the rolling of the sponge. Roll it tightly the first time, using the tea towel to help the process. If it cracks, don't worry too much. With any luck the cracks will be on the inside part of the roll so it can be covered. If needed, make a ganache and use as glue, then drizzle over the cake to hide your handy work.

SPONGE ROLL WITH CARAMEL CREAM
(recreated and paleofied with permission from Raspberri Cupcakes)

INGREDIENTS

Cake
6 eggs
1/2 cup Maple Syrup
1/2 cup Coconut Flour
1 tablespoon Vanilla Extract
2 teaspoons baking powder
8 strawberries, stalks removed and cut into small pieces.
 

Caramel Whipped Cream
1 cup Coconut Cream, opened and refridgerated over night (minimum 2 hours)
1 1/2 teaspoons Maple Syrup
1 1/2 teaspoons Vanilla Extract
1/3 cup Caramel Sauce

INSTRUCTIONS

Cake
Preheat oven to 175C.
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add maple syrup; 1 spoonful at a time.
Add vanilla and whisk on medium/high until combined.
Add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Gently fold the sifted dry mix into the egg mixture in 3 lots.
Pour into a greased and lined loaf baking tray measuring 22cm (w) x 30cm (l). Any size around this would be fine. Altering the size will change the thickness of the roll. Too thick will make it unrollable, too thin and it will crack and break
Bake for 13 min, or until skewer comes out clean.
Immediately transfer onto a tea towel lined with baking paper.
From the short end, roll the cake into a log. Leave wrapped and rolled until cooled.
When cooled (I put mine in fridge to speed up the process) unroll.

Caramel Whipped Cream
Remove thickened cream from the can, discarding watery remains.
Place cream, maple syrup and vanilla in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
Add the caramel and continue to whisk until incorpated.
Place Caramel Cream in fridge breifly to thicken.


Spread Caramel Whipped Cream over unrolled sponge. Sprinkle strawberries evenly over sponge.
Roll sponge up again.
Place in fridge for at least 30 minutes before serving.

 

Sticky Date Pudding

How great are weddings?!

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.

NOTES:
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

INGREDIENTS
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

INSTRUCTIONS
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.

Caramel Slice

I love watching cooking shows on TV. My favourite a the moment is Masterchef - and even better, it's Heston week!

The dishes they create always seem so exotic and a bit extravagant for our 5:30pm early bird special (mothers, you understand; early to eat, early to bed!), but it's the drama of the cooking that makes it so interesting. Watching someone make a mess in the kitchen might not be so intersting if it wasnt for daunting music, back stabbing and meltdowns. It's a tasty, voyeuristic pleasure!

Whilst the use of caviar, 100 day eggs and pig snouts does sound interesting... it's not always achievable in the home kitchen (and preferby not in the same dish!). The classics are what we always return to; the dishes you grew up eating, the quick and easy throw togethers, the Sunday roast.

For many Aussies these classics came from a 'Womens Weekly' cooking book. 

There was a cook book for any occasion; birthday cakes, family food, baking, Chinese. This is where the classics come from, and a true vintage is Caramel Slice.

Gooey caramel on a biscuit base, smothered in melted Choclate. Mmmmmmm... the 'Womens Weekly' version contains butter, sugar, cans of condensed milk, bought biscuits and many other unhealthy ingredients.

This version doesn't - and it still tastes great! The caramel is thickened by gelatine instead of butter, and the sweetened condensed milk is made dairy free. It looks and tastes like the classic version; no one will be able to tell the difference.

Notes;

The photos were taken before I made some alterations to the recipe. At the request of caramel lovers everywhere I have since doubled the caramel component of the slice, but kept the biscuit base as it was. This creates a sturdy base for the caramel goodness.

You can also read about making your own sweetened condensed milk here (hint; please read first before attempting!)

CARAMEL SLICE
INGREDIENTS

BISCUIT BASE (adapted from Against all Grain)
2/3 cup Coconut Flour
1/2 cup Almond Meal
1/2 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons maple syrup or honey
2 eggs
2 teaspoon Vanilla Extract

CARAMEL LAYER (Sweetened condensed milk and Caramel sauce)
Sweetened Condensed Milk
2 cans Coconut Cream
1/2 cup Maple Syrup

Caramel Sauce
See 'The Great Caramel Sauce Off'

Additional for Caramel layer
3 teaspoons gelatine

TOPPING

1/4 cup coconut oil
1/4 cup cocoa
1 tablespoon maple syrup
(100 grams of Chocolate can be substituted for the above 3 ingredients)
1 tablespoon coconut oil

INSTRUCTIONS 

BISCUIT BASE
Preheat oven to 170C/350F
Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
Place all the ingredients into a kitchen processor and blend for 30 seconds.
Scrape down sides and pulse til dough forms.
Place dough into cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
Bake in oven for 15 minutes or until golden brown.

CARAMEL LAYER (Make the sweetened condensed milk and caramel sauce seperatley first)
Sweetened Condensed Milk
Bring coconut cream to the boil in a heavy based saucepan.
Lower heat to a simmer and whisk in sweetener of choice.
Simmer, stirring occasionally, for 30-40 minutes.
The mixture will reduce by half, thicken and become a pale beige colour.
Place in fridge to cool and firm.

Caramel
See 'The Great Caramel Sauce Off'
Pour 1&1/3 cup of Sweetened Condensed Milk and 1/2 cup of Caramel into a heavy based sauce pan over medium heat and stir to combine.
Add gelatine and stir until dissolved
Continue to stir for 5 minutes.
Pour over cooled biscuit base and place in fridge for at least 2 hours.

TOPPING
Melt all ingredients in a saucepan;
Or if using chocolate, melt with coconut oil in a double boiler.
Pour over slice and spread evenly.
Place in fridge until chocolate sets before cutting into slices.
Store in fridge.