Christmas pudding with Jersey milk Lemon Myrtle Anglaise
Available from December 15.
A moist, boozy, rich Christmas pudding loaded with nuts and fruit and made with our organic Wagyu suet and Woodstock organic stoneground flour - surprisingly light and delicate, given what's in it.
Comes with our Burraduc buffalo milk lemon myrtle Anglaise sauceĀ for next level pudding action.
The complex qualities of the milk fromĀ Burraduc Buffalo DairyĀ near Seal Rocks on the northern coast of NSW never fail to delight and surprise us. Traditionally, a creme anglaise sauce contains cream and vanilla but there's so much going on in the flavour of this buffalo milk that these additions just aren't necessary. A little brandy and freshly-picked lemon myrtle leaves provides the perfect foil to the richness of the milk and a lovely, silky sauce for the pudding.Ā Ā
Cooking instructions
You're going to heat it in the bag it's wrapped in so don't take it out of the bag! Select a pot large enough to fit the pudding, fill it with water and bring it to a gentle simmer, not a boil - your pudding is cooked, you are simply warming it as gently as possible. Pop the pudding-in-the-bag into the water for one hour.Ā
Alternatively, if you have a steam oven, remove the pudding from the plastic bag and place the pudding on a oven proof plate. Steam at full steam for 45 minutes.
In the meantime, pour the Jersey milk anglaise out of the jar and into a pot on a very low heat and gently bring it up to minimumĀ 74ĖC. Ensure that you do not boil the anglaise.
Ingredients
Christmas Pudding: raisins, sultanas, currants, almonds, organic suet, orange juice & rind, lemon juice & rind, apple, carrot, brandy, stout, bread crumb, bakers flour, demerara sugar, eggs, cinnamon, mixed spice, cranberries, dates.
Jersey Milk Lemon Myrtle Anglaise Sauce: Jersey milk, pastured eggs, brown sugar, brandy, lemon myrtle leaves, vanialla, salt.Ā
Made in a kitchen that also handles sesame seeds, soy, wheat, lupin and sulphites. Keep refrigerated below 4ĖC.
Use within three days of opening.Ā
Photos by Alan Benson, styling by Jane Hann, cooking by Hamish Pollitt.
Original: $82.02
-65%$82.02
$28.71
Description
Available from December 15.
A moist, boozy, rich Christmas pudding loaded with nuts and fruit and made with our organic Wagyu suet and Woodstock organic stoneground flour - surprisingly light and delicate, given what's in it.
Comes with our Burraduc buffalo milk lemon myrtle Anglaise sauceĀ for next level pudding action.
The complex qualities of the milk fromĀ Burraduc Buffalo DairyĀ near Seal Rocks on the northern coast of NSW never fail to delight and surprise us. Traditionally, a creme anglaise sauce contains cream and vanilla but there's so much going on in the flavour of this buffalo milk that these additions just aren't necessary. A little brandy and freshly-picked lemon myrtle leaves provides the perfect foil to the richness of the milk and a lovely, silky sauce for the pudding.Ā Ā
Cooking instructions
You're going to heat it in the bag it's wrapped in so don't take it out of the bag! Select a pot large enough to fit the pudding, fill it with water and bring it to a gentle simmer, not a boil - your pudding is cooked, you are simply warming it as gently as possible. Pop the pudding-in-the-bag into the water for one hour.Ā
Alternatively, if you have a steam oven, remove the pudding from the plastic bag and place the pudding on a oven proof plate. Steam at full steam for 45 minutes.
In the meantime, pour the Jersey milk anglaise out of the jar and into a pot on a very low heat and gently bring it up to minimumĀ 74ĖC. Ensure that you do not boil the anglaise.
Ingredients
Christmas Pudding: raisins, sultanas, currants, almonds, organic suet, orange juice & rind, lemon juice & rind, apple, carrot, brandy, stout, bread crumb, bakers flour, demerara sugar, eggs, cinnamon, mixed spice, cranberries, dates.
Jersey Milk Lemon Myrtle Anglaise Sauce: Jersey milk, pastured eggs, brown sugar, brandy, lemon myrtle leaves, vanialla, salt.Ā
Made in a kitchen that also handles sesame seeds, soy, wheat, lupin and sulphites. Keep refrigerated below 4ĖC.
Use within three days of opening.Ā
Photos by Alan Benson, styling by Jane Hann, cooking by Hamish Pollitt.
