It is economical to double up the wedding cake as the pudding. This is an increasingly popular option as standard wedding cakes are less fashionable nowadays.

Fruitcake is too heavy for pudding, so something more suitable must be chosen. A tall stack of desserts or a selection of individual mini-puddings piled high always looks impressive, for example chocolate puddings, meringue nests or mini fruit tartlets.

A croquembouche - a tall, cone-shaped tower of profiteroles bound together by caramel - is a popular option. Macaroons are very fashionable and look stunning.

If the couple want the cake cutting to be one of the focal points of the day, they can incorporate a cake into the design of the pudding - for example they could have a single sponge cake as the top layer of a stack of desserts.

It is a good idea to reinforce the concept of the cake as pudding by serving it with berries or a fruit coulis.

See Sit-Down Meals

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