Castlemaine’s Pud For All Seasons is enjoying the fruits of success thanks to an old English recipe passed down the generations.

Writer: Paula Hubert – Photographer: David Field

Karen Kelly’s eyes would widen at the sight of the plum pudding on Christmas day when she was a child. Lovingly hand-made by her grandmother, the pudding was a customary triumph, with its fruity sweetness and moist texture, having aged gracefully in the pantry for at least a year.
But young Karen was only interested in one vital ingredient.
“I only used to eat the pudding to get the money,” admits Karen. My grandma would put thruppence and sixpence in the pudding and I’d fish through it. It was 10 cents for thruppence and 20 cents for sixpence.”…

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