New to our festive range, our classic steamed Christmas pudding is fragrant, enriched with O'Connor beef suet and has been steeped with Brandy for hours. This dessert is a tribute to tradition whilst celebrating the legacy of local Gippsland beef farming. Exceptional suet from O'Connor beef is folded through a spiced batter spiked with local apples, oranges and lemons. The pudding has been steamed and soaked with XO Brandy for a Christmas finale that is sure to light up the room.

Ingredients

1 x Meatsmith Christmas Pudding

1 x Meatsmith Creme Anglaise

Boiling

Remove the outer cloth and immerse the pudding container with the lid on in boiling water.

Heat through for approximately 50 minutes until the internal temperature is 75C or above.

Carefully remove from boiling water and turn out onto a serving plate. Be careful as the contents will be hot.

Pour Meatsmith Creme Anglaise over the top before serving.

Microwave

Remove the outer cloth and reheat the whole pudding in a plastic container with a lid on medium power for approximately 8 minutes, or until the internal temperature is 75c or above. Check during reheating to avoid overheating.

Carefully turn out onto a serving plate. Be careful as contents will be hot.

Pour Meatsmith Creme Anglaise over the top before serving.