Savor the festive flavors of the Australian landscape with Warndu Barb and Lil's Christmas Pudding. Packed with native fruits like riberries, muntries, and quandongs, and spiced with a blend of lemon myrtle, cinnamon myrtle, and wattleseed, this dessert is a true celebration of the season and the land.

Serves 8-10

Ingredients:

250g (9 oz) butter, melted and cooled, plus extra for greasing
200g (70 oz) raisins, finely chopped
100g (35 oz) dried muscatels, finely chopped
100g (35 oz) dried Warndu quandongs, finely chopped
²⁄³ cup (100 g) candied orange rind, finely chopped
100g (3½ oz) candied ginger, finely chopped
1 Granny Smith apple (skin on), finely chopped
200g (7 oz) Warndu riberries (dried or fresh)
1 cup (155 g) Warndu muntries
1 cup (150 g) macadamia nuts, finely chopped
1 cup (250 ml) orange juice
Juice of 1 lemon
4 Warndu finger limes, pearls squeezed
1 cup (150 g) plain flour
1 cup (150 g) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground Warndu pepperberry leaf
1 teaspoon ground Warndu cinnamon myrtle
½ teaspoon ground Warndu anise myrtle
2 teaspoons ground Warndu lemon myrtle
1 tablespoon ground Warndu wattleseed
1 teaspoon ground nutmeg
250g (9 oz) brown sugar
3 large free-range eggs, lightly beaten
100ml (3½ fl oz) Økar amaro, or orange liqueur such as Grand Marnier or Cointreau
Cream and custard, to serve

Method:

Grease a 2-litre (8 cup) pudding bowl with butter.

Combine dried and candied fruit, apple, riberries, muntries, macadamia nuts, orange and lemon juice and finger lime pearls in a large saucepan. Place over medium heat and cook, stirring occasionally, for 10 minutes or until fruit softens.

Sift flours and bicarbonate of soda into a large bowl, add spices and stir to combine. Add fruit mixture, melted butter, brown sugar, eggs and liqueur and stir until well combined.

Gently spoon pudding mixture into bowl, smooth the top, then cover the top tightly with buttered baking paper then foil, sealing it tightly with string. Place pudding in a large saucepan filled with enough simmering water to come halfway up the sides of the bowl. Steam, covered with a lid for 4–5 hours, topping up with extra boiling water as necessary. Remove pudding from pan (it’s hot, so use mitts), allow to dry and cool completely, then store in the fridge for up to 3 months.

To reheat, place pudding bowl in a large saucepan filled with enough simmering water to come halfway up the sides and simmer for 45 minutes. Allow to cool for 5–10 minutes before unwrapping and serving with lashings of cream and custard.