For all the pomp and circumstance leading up to today’s Royal Wedding of Prince William & Kate Middleton and all the love/hate people feel for the occasion, this morning’s wedding was beautiful. Kate, channeling the beautiful Grace Kelly, looked absolutely gorgeous in her Sarah Burton (of Alexander McQueen) wedding dress.
I haven’t obsessed about this wedding or the details or the flare of it all leading up to this point, and I’m not obsessed now, but she was stunning and the sweetness of their nuptials and of Prince William (now to be known as the Duke of Cambridge) made me love every second of this day.
Of all the royal brides, Kate’s dress is definitely one of my all-time favorites. Grace Kelly and Princess Di are also on the list. Here’s a little comparison:
The wedding was beautiful and I hope for true love & happiness for the new Duke & Duchess of Cambridge. So enough about that…almost…
For today’s Foodie Friday, I thought I would feature Kate’s favorite dessert:
Sticky Toffee Pudding
8 oz. pitted dates, chopped
1¼ cups boiling water
½ cup softened buttered (3½ tbsp. for batter, use the rest to butter the pan
1 cup dark brown sugar
2 tbsp. black treacle or dark molasses
1 tbsp. Lyle’s Golden Syrup
1 tsp. vanilla
2 cups self-rising cake flour
1 tbsp. baking soda
For Toffee Sauce
½ cup superfine sugar
7 tbsp. butter
6 oz. English double cream
1. In a bowl, cover dates with boiling water. Set aside.
2. Preheat oven to 375. Place a roasting pan filled with about 1 inch of water into the oven.
3. Butter a 9″x9″ pan. Dust with flour. In a bowl, with an electric mixer, beat 3½ tbsp. butter with sugar until combined. Beat in eggs, one at a time, then add treacle, Golden Syrup and vanilla. Mix until just combined. On low speed, add the flour.
4. In a food processor, puree the dates. Stir in the baking soda and stir the mixture into the batter. Pour into the prepared pan. Place in roasting pan and bake about 35 minutes until top is just firm. Remove from oven and cool slightly.
5. Meanwhile, make the sauce. In a saucepan over medium heat, melt sugar and butter until mixture turns a deep amber color. Watch closely so it does not burn. Slowly mix in the double cream. Be careful: It will bubble up at first. Once all the cream is added, cook mixture until it is thick enough to coat a spoon. Cut cake into squares and serve with sauce and vanilla ice cream.
and even though it seems like the baby train has come to town again with all these newly preggos running around, I wanted to feature a favorite Royal drink for those of us without a train ticket:
Blackwood Gin Spring
12 fresh green grapes , plus extra to serve
50ml Blackwood’s 2007 vintage gin
a couple sprigs dill
20ml freshly squeezed lemon juice
5ml violette liqueur (available from drinkon.com)
a dash egg white
Muddle the green grapes in a shaker. Add the gin, a couple of sprigs of dill, the lemon juice, violette and a dash of egg white. Shake for 10 seconds then fill the shaker with ice and shake again.
Strain into a coupette or martini glass and serve with three green grapes threaded on to a cocktail stick.
Sounds like a perfect way to start the weekend?!