Available from Saturday 11th December. We're only making 60 of these so don't dally if you're keen.
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. Drizzle it with our creamy, caramelised Burraduc buffalo whey sauce and you've got next level pudding action.
Wheyste not, want not.
Whey is a 'waste' byproduct of the cheesemaking process and it contains lactose (sugar), minerals and protein. We get ours from Burraduc Buffalo Dairy near Seal Rocks on the northern coast of NSW. The better the milk, the healthier the whey and you don't get much more virtuous and healthy than the milk from Burraduc buffaloes. (Read the case study story about Burraduc in our book, The Ethical Omnivore.)
Since 2017, we've been receiving award-winning Burraduc Buffalo cheeses and milk and using their whey as a bird brine for our turkeys and chooks. But this is the first time we've reduced it down to caramelise the sugars and turn it into a delicious, complex sauce and it's very exciting for those of us who always think about desert first.
(Apparently, whey also contains the protein glycolmacropeptide which triggers the secretion of the appetite suppressing hormone cholecystokinin, prompting a sensation of satiety in the person guzzling the sauce. This potentially means you might want to eat less, but frankly, having tried this pudding and sauce combination, I think that's highly unlikely.)
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 to two hours. In the meantime, pour the whey sauce out of the jar and into a pot on a low heat and gently bring it up to minimum 74˚C.
Christmas Pudding: raisins, sultanas, currants, almonds, organic Wagyu suet, orange juice & rind, lemon juice & rind, apple, carrot, brandy, stout, bread crumb, bakers flour, demerara sugar, eggs, cinnamon, mixed spice, candied orange, cherries.
Caramelised Buffalo Whey Sauce: buffalo whey, treacle, brandy
Made in a kitchen that also handles sesame seeds, soy, wheat, lupin and sulphites. Keep refrigerated below 4˚C.
Use within three days of opening.
Photos by Alan Benson, styling by Jane Hann, cooking by Hamish Pollitt.