1. Make your pudding at least 4 weeks before the day it is meant to be eaten to allow for maximum flavour development.
2. Before making your pudding, soak your fruit for as long as possible.
3. When cooking, NEVER allow the pudding to go off the boil, or skimp on the fruit – you want your pudding to be rich and dense!
4. Never store a Christmas pudding in a humid environment – this can encourage mould.
5. Have left over pudding? Serving very cold finger slices of pudding is a great alternative to biscuits to have with your coffee or tea
Don’t want to make the pudding yourself? This Christmas, for the first time in Australia, Itha’s Pudding and Gourmet Foods is bringing customised Christmas puddings to the table. These puddings cater for every allergy (gluten free, nut free, dairy free), fussy eater (fruit free) or modern-day foodie.
Visit www.ithaspuddings.com.au for more information.