Our Whānau Kitchen

Ingredient (TX): Desserts & Puddings

  • Sago Fruit Pudding

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    Matthew Sullivan
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    A lighter Christmas steamed pudding from Rom’s kitchen, made with sago, brown sugar and dried fruit, gently spiced and finished with a quiet splash of rum. Soft, comforting, and best served hot with cream, this was the other pudding that always belonged at Christmas.

  • Rom’s Christmas Pudding

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    by

    Matthew Sullivan
    in

    A traditional New Zealand Christmas plum pudding from Rom’s family notebook — made weeks in advance, soaked generously with brandy, and finished with a properly reckless table-side flambé. Served hot with Edmonds custard, it’s as much ritual as dessert.

  • GV’s Espresso Pavlova

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    by

    Matthew Sullivan
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    Some would suggest that GV is in a committed relationship with coffee. I cannot possibly comment on this. His decadent interpretation of the classic Edmonds Pavlova is stunning.

  • The Edmonds’ Pavlova

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    by

    Matthew Sullivan
    in

    This is the classic Edmonds pavlova recipe. For decades the Edmonds Cookbook was the biggest selling book in New Zealand. Every household had at least one copy. You knew you were really leaving home when mum gave you your own copy.