Bakers Four Club - Buy Four, Get More Bakers Tweets - Baked & Ready
Our Christmas sweets feature age-old recipes made with love so that you are guaranteed the best quality for your holiday celebrations.
 

CHRISTMAS MINCE TARTS

Are all mince tarts the same? If you buy them at a supermarket....then yes is often the answer, but not at Puckles - we guarantee it. We use only premium, Australian-sourced fruit mince baked in an all-butter, slightly crispy shortbread case sprinkled with sugar for some added crunch. Most importantly, we make our own

CHRISTMAS SHORTBREADS

We make our own scotch shortbread biscuits using a recipe dating back to the early 1900's. It's pretty simple really but the good things in life often are. We only use butter (no margerine).
 

CHRISTMAS CAKES

For a traditional fruitcake, enjoy the best Australian fruit and butter made from another traditional family recipe. Our premium festive Christmas cake is a little larger and offers a generous lashing of high quality glace fruit. By the way, if you're after quality this Christmas then don't buy a supermarket fruit cake. Support your local baker and buy something made with love...you can taste the difference! :-)
 

Christmas puddingCHRISTMAS PUDDINGS

As for our large plum pudding…with Australian fruit, butter, egg and rum, we think you might just fall in love. It’s superb served with our traditional brandy custard which we think is so good we couldn’t help but share it with you. By the way, we appreciate that microwaves help save time but we highly recommend you boil your pudding, it will make all the difference on the day. Our Christmas puddings only come with stove-top instructions for this reason. We've done the microwave thing in the past and well, it just doesn't do justice to a quality product. We hope you enjoy your Puckles pudding!

Traditional Brandy Custard

Ingredients:
300ml milk
300ml pouring cream
1 vanilla bean – split lengthways
8 egg yolks
75g caster sugar
60ml brandy

Method:
1. Combine milk, cream and vanilla bean in a saucepan – bring it almost to the boil and remove from the heat.
2. Beat egg yolks and sugar until thick and pale – whisk in strained cream mixture.
3. Transfer mixture to a double saucepan or heat proof bowl over a pan of simmering water – stir until mixture thickens enough to coat the back of a wooden spoon.
4. Important: do not boil.
5. Add brandy and cool to room temperature.
6. Enjoy!
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