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Deep in the Aussie bush lives the elusive man eating bunyip. Despite many attempts, no one has ever captured one. 

Bunyip Sticky Gin - A unique gin distilled with the best quality juniper, lemons and lemon peel, coriander, cardamom, grains of paradise, wormwood and liquorice root and then comes the cool and unique part – its blended back with unfermented Muscat grape juice. Bunyip is a modern interpretation of the French classic called a ‘Mistelle’. Like a gin version of a Pineau de Charentes or a Sticky Wine its delicious with cheese.

Made at Nosferatu Distillery

Brisbane, Australia

No artificial colours




Bunyip Sticky Gin Christmas Pudding Recipe

Makes one Bunyip-sized magic pudding



375g raisins

375g sultanas

190g currants

100g dates

100g mixed peel

½ cup Bunyip Sticky Gin (or more to taste)

190g castor sugar

190g dark brown sugar (the darker the better)

375g butter

375g fine bread crumbs

95g plain flour

3 tablespoons golden syrup

8 eggs

3 grated carrots

95g chopped almonds

1 ½ teaspoons salt

1 teaspoon bicarb soda

1 teaspoon mixed spice

3 packets glace cherries (different colours)

6 teaspoons brandy for flaming 

Bunyip Sticky Gin and boozy cream to serve


Wash all the fruit quickly in cold water. This gets rid of any grit, etc. – do this thoroughly. Mix up with the Bunyip Sticky Gin and soak for 3 to 4 days in the fridge. Cream the butter and sugars and then add eggs one by one and golden syrup. Add dry ingredients. Fold the fruit mixture and carrot and nuts. Use your hands and give it a good squelch around. You can lick your fingers afterwards – don’t re-dip.


Put baking paper in the base of the pudding bowls and then on top. Cover with two layers of aluminium foil and tie up as best you can. The idea is to stop any water getting into the pudding itself. Boil for 4 hours with water ¾ the way up the basin. Keep checking the water level – it only needs to boil gently. After boiling, leave pudding (in its container) to develop in a cool dark place.


On Christmas Day


To reheat the pudding steam it for an hour (semi-submerged in simmering water). Gently heat around 6 tablespoons of brandy. Remove the pudding from its bowl and place, inverted, on a serving dish. Cover with the brandy and then ignite. Quickly carry the flaming masterpiece to the table.

Adapted from a recipe from our dear friend Peter Weis.

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