A traditional English Christmas pudding maker is tapping into strong demand for gluten-free versions of the festive dessert.
Elisha Webber, founder of Silver Penny Puddings, says demand for her gluten-free puddings has doubled since last year when she first began making them.
Webber makes traditional puddings as well, in three different sizes, and all her puddings contain fresh Australian produce including award-winning Springfield Pasture free range eggs, Australian dried vine fruit, mostly from Mildura, brandy from St Agnes in South Australia, and stout donated by Coopers Brewery.
The use of suet instead of butter adds a “depth and richness” and also gives her a point of difference in the market, Webber says.
Silver Penny Pudding also makes a pudding accompaniment, spiced brandy sauce, which won gold at the Royal Melbourne Fine Food Awards last year.
Webber founded Silver Penny Puddings in the family kitchen in 2013, and then expanded to a commercial kitchen in Kilmore in regional Victoria, and last year, she sold over 3,000 puddings.
“I began by making [the puddings] every Christmas after my grandmother passed away, but soon I had to start charging my friends to match the demand and cover the costs,” Webber said.
“It’s hard to believe how the business has grown over the past few years – I can still see my grandmother grating suet in the weeks leading up to Christmas. I feel so fortunate that her passion, which I now share, has evolved into my career.”
