A vine-fruit rich pudding steeped in brandy and stout made in the Hawkes Bay.
Made with lots of love following an old family recipe.
Most people have forgotten how utterly delicious a really well made pudding can be.
It’s amazingly moist and light but somehow dense at the same time, not overly sweet and simply bursting with the flavour from just the right mix of spices and of course it has the perfect amount of ‘booziness’ to it.
Serve it with custard, cream or ice-cream for a traditional kiwi Christmas. Or why not try some brandy butter or even ricotta and pomegranate seeds (our favourite)
In the unlikely event you have left overs you can serve a wedge of room temperature Christmas pudding and a wedge of creamy blue cheese on a cheese board and wow your guests – it’s truly delicious.
Voted the best from the Consumer Magazine tasting panel 2016.
Small 180g – $8.50
Serves 2-3 people
Med 440g – $16.00
Serves 6-8 people
Large 840g – $30.00
Serves 10-12 people
Our Christmas Puddings have a lovely long shelf life. We have a best before date 1 year from the date it was made. This is when your pudding is stored at ambient temperature, a cool dark cupboard is ideal. It is not necessary to put them in them in the fridge or freezer.
Saying that, our amazing puddings actually get better with age. They get darker in colour, more intense and deeper in flavour and incredible to eat. If you can manage it we suggest buying well ahead of time and letting them mature as much as you can. Some customers say 2 years is about perfect.
Christmas pudding heating instructions
Remove outer rapping to reheat
Once pudding is heated, carefully remove lid before serving. The contents will be hot.
If you wish you can rewrap the pudding (still in the container with lid on) in tinfoil for steaming to stop the risk on any moisture getting in. Continue to check the water level throughout cooking.
Small – steam in the top of your steamer for 35 mins
Medium – steam in the top of your steamer for 50 mins
Large – steam in the top of your steamer for 1 hour 30 mins
Stove top & slow cooker
Put an upturned saucer in the bottom of a large pot or slow cooker for the pudding to sit on so it won’t be touching the bottom directly. Wrap the pudding (still in the container with lid on) in tinfoil. Pour boiling water into the pot/cooker until it comes about two thirds up the side of the prepared pudding. Simmer for the following times. Continue to check the water level throughout cooking.
Small – simmer for 35 mins
Medium – simmer for 50 mins
Large – simmer for 1 hour 30 mins
Small – Loosen lid and cook on high for 1 minute, check and cook for 45 seconds or until piping hot
Medium – Loosen lid and cook on high for 3 minutes, check and cook for 1 minute or until piping hot
Large – Loosen lid and cook on high for 4 minutes, check and cook for 1 minute or until piping hot
Fruit 44% (currents, sultanas, raisins, apples, citrus peel), brown sugar, butter, breadcrumbs (wheat & soy flour, water, yeast, salt, emulsifiers 481,472e, 471, acidity regulator 263), eggs, self-raising flour (wheat, raising agents 450,500, wheaten starch) stout 3%, orange juice, carrots, almonds, brandy 1%, spices.