Bunyip sticky gin christmas pudding recipe
Makes one Bunyip-sized magic pudding
100g mixed peel
½ cup Bunyip Sticky Gin (or more to taste)
190g castor sugar
190g dark brown sugar (the darker the better)
375g fine bread crumbs
95g plain flour
3 tablespoons golden syrup
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.
THE TALE BEHIND THE TASTE
Deep in the Aussie bush lives the elusive man eating bunyip. Despite many attempts, now 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 Pinot Gris grape juice form Mornington Peninsula. 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
No artificial colours
HOW WE MADE IT
FOR ALL THE GIN NERDS OUT THERE
juniper, lemons and lemon peel, coriander, cardamom, grains of paradise, wormwood and liquorice root are milled by hand using our grain mill which pre-dates the Australian Constitution. This allows access for our spirit to the highly flavourful and aromatic centre. Then comes the cool and unique part – its blended back with unfermented Pinot Gris grape juice form Mornington Peninsula.
The distillation is done slowly over the course of several hours to ensure that no unpleasant characters make it into the final spirit. Bunyip is a modern interpretation of the French classic called a ‘Mistelle’, so we don’t boil them as this would generate a vegetal unpleasant pungent character.
The final spirit is cut to 40.4% using soft Victorian water and filtered to achieve brilliant clarity.
Standard G&T – serve with a wedge of lime and a Mediterranean tonic and loads of ice!