"The beautifully designed, whimsical decorative tin this pudding is packed in evokes childhood memories of Christmas before the pudding is even reheated. But the judges saw none of that. Just a fat pudding on a white plate that looks "cute", says Michael Harden. "A shiny and happy pudding." "Warm and fragrant like a hug from your nan," says Wilson. Rich and slightly sticky with plump fruit, it resonates strongly with the judges as being "old-fashioned in a good way". The most expensive of the puddings, it is made with suet and stout in central Victoria by the same people responsible for the Four Pillars Gin Pudding. The perfect gift pudding."
"If you like dark puddings, then you will love this traditionally shaped bowl pudding that brings up the terms "treacle and fruit" from the judges. As well as words such as "nostalgia" and "classic". Made in central Victoria, it is not overly spiced and, as Neil Hargreaves comments, "will work perfectly when drowned with brandy butter and custard".
"Made with Rutherglen muscat, this pudding combines vine fruit with dates and prunes. It is not a heavy, dense, moist pudding; instead, it is more acceptable for those who prefer a more cake-like offering."
"Tan-coloured and enveloped in a pleasant cloud of powdered ginger aroma and caramelised fruit, this is a pudding suitable for the smaller family. It has a dense cake-like texture dotted with almonds whole and in pieces and would be made complete with all the sweet trimmings."
"A great big cloth pudding packed with organic vine fruit with lovely flavours of quality fruit. The fruit dominates the texture, making the pudding quite crumbly. It is moist and has the full-flavoured tang of beef suet from the Barossa angus cattle raised on the property where the kitchen is situated. Made with SA stout and local brandy, this a great pudding for fruit lovers."
To read Richard Cornish's full article, including who else made the cut, how the blind judging process worked, as well as, lots more fantastic information about Christmas Puddings from one of the experts click here.
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