A Christmas feast wouldn’t be the same without a steamed pudding. This traditional family recipe involves fruit prepared the same three day sun warmed method as our Pōhutukawa Christmas Cakes. The fruit is then mixed with Harrington’s Breweries smooth strong Clydesdale Stout, brought to the boil and cooled overnight. Fresh orange juice and zest, grated carrot and festive spices are mixed in.
Staying true to traditional recipe and method, the pudding basin is lined with real butter and baking paper, topped with a paper cap and linen cloth. A foil cover seals in the flavours and aromas and a cotton string is tied twice and looped to provide a traditional handle. A long slow process of cooking and steaming for nine hours in small batches then matures the pudding over several weeks.
Your Steamed Pudding comes ‘ready to simmer’ in the Mason Cash ceramic pudding basin it was conceived in – an English design classic.
This decadent moist pudding has extraordinary flavour and character and releases divine festive aromas during the final one hour steaming process in your home.
Best served with custard or brandy sauce and ice cream to taste.
Pick up from St Margaret’s College: 26-28 November