Frequently Asked Questions

Frequently Asked Questions

  1. Remove pudding basin from outer tin
  2. Place a plate / saucer in the bottom of a large saucepan
  3. Place your Silver Penny Puddings in the saucepan – Do not take out of the pudding basin – leave lid on!!
  4. Fill with water to reach half way up the side of the pudding
  5. Bring to boil, then cover
  6. Continue to boil for 1hour and 30 minutes ( or 45min for a 400g pudding )
  7. Enjoy the rattle while you eat your Christmas Lunch / Dinner!!!!
  8. Check it regularly and top up with boiling water as required
  9. Remove lid and invert on to serving plate
  10. Serve your pudding with our Spiced Brandy Sauce and double cream

Yes, you sure can. Try on high for a minute or two a few times and keep checking until heated through.

Shelf life from day of production is 12 months. If you are not eating it for Christmas, make sure it is stored in a cool place away from fluctuating heat.

The pudding can be kept in the fridge. Make sure it is air tight if you have opened it.

No. I run this business single handed. Therefore every ingredient included is inspected by me. Trust me, l am very picky when it comes to food quality. I have a commercial kitchen on the property, separate from the house.

The best quality Australian ingredients are sourced (with the exception to the spices)

Australian dried vine fruit, Springfield Pasture Free Range Eggs (delicious produce award winners), suet from The Meat Room in Kilmore, St Anges Brandy from the Barossa, Watts River Stout from my friends in the Yarra Valley, bread from the local bakery which l crumb myself.

Silver Penny makes a gluten free range of puddings and the Spiced Brandy Sauce is gluten free too.

If l am making a batch of gluten free puddings, l always do this first up in the morning when the kitchen is super clean and free from gluten flour.

There are no nuts in my kitchen, although l do state on the packaging ” may contain traces of nuts.”