The proof is in the pudding
Whether you put coins in your pudding or have everyone in the family have a stir of the batter, you needn’t do either this year. Just sit back, relax and let Marion Lea take care of Christmas pudding. Besides, you’d be hard pressed to match the effort invested into each and every one of Marion’s Christmas puddings at home.
Saying it is a lengthy process would be an understatement, but its well worth the wait. Marion and her team first soak the fruit in alcohol for a day or so, then the dry ingredients are added and the dough is hand weighed. The pudding is then boiled in copper for no less than 6 hours. Once cooked, the pudding is left to mature. Depending on the size of the pudding, Marion can spend up to a few days cooking just one of the delicious desserts in her commercial kitchen.
Marion says her best selling product changes year to year but overall it’s her macadamia and brandy and traditional recipes that tend to win over hungry customers. But if it’s a gift you’re looking for, Marion suggests the old favourite, chocolate mud – a cross between Christmas pudding and mud cake and perfect for the sweet tooths in your family.
The date and toffee variety also makes the perfect accompaniment to a cheese platter according to the cook, insisting that after refrigeration, the date and toffee Christmas log finely sliced atop a cracker with a nice full flavoured cheese is a taste sensation. And with gluten free, lactose free and no sugar added options, Marion has everyone covered. This will be the 17th year running for Marion Lea and her Christmas puddings at the Old Bus Depot Markets and we’re delighted to welcome her back. Your taste buds will thank us later.