All my Puddings are hand-made. No two puddings are the same, only the same supreme moist taste, full fruit texture and traditional Recipe and method. We make every Pudding by hand, using almost no machinery and uniquely weigh out into lined boiling cloths for cooking in old-fashioned gas fired coppers. We crumb our own fresh bread and combine fresh free range eggs with melted butter to use in each and every pudding recipe. Every pudding is cooked for a minimum of 6 hours (even longer for larger puddings) and then hung to dry and mature on a line just in time for Christmas. We hand wrap and decorate every Pudding (no plastic vacuum sealing as we do not mass-produce), taking the time to carefully wrap each Pudding individually. We use the finest of ingredients, sourced where ever possible from Australia including the best Australian Brandy from the famous Barossa Valley in South Australia and golden macadamia nuts from tropical North Queensland.