Our sumptuous handmade traditional Christmas puddings are produced from a recipe steeped in history.
Head chef Rowan Page was given the recipe by executive chef Brian Baker when working at a 5 star private club in Melbourne in the early 2000s. This recipe has been handed down between chefs since at least 1948.
A delicious treat for the whole family to share Rich in Australian fruits, Bundaberg Rum, French Brandy, local range eggs, creamy Tasmanian butter and local freshly crumbed bread, these puddings are made to a standard not a price.
Enjoy a delicious treat to share with family and friends this year.
To reheat take the lid off and add a splash of Brandy relid and steam in the container for 1 and half hours.