Davidson Plum Christmas Cake

Davidson Plum Christmas Cake

Christmas pudding may be a divisive dessert, but this jammy, slow-cooked cake will convince even the most discerning of sceptics that it’s worth its place on the festive table. Harvest, Matt Stone and Jo Barrett have put an Australian twist on the classic British pud’, replacing traditional vine-dried fruits with rich, native Davidson plum and mixed local fruits. Sweet and spice-driven, the cake is baked overnight in the residual heat of Harvest’s 120-year-old oven, resulting in a soft and sticky interior. Serve in a pool of brandy custard or try slicing leftovers for an elevated Boxing Day breakfast.

Ingredients: rye flour, plums, prunes, raisins, citrus, davidson's plum, butter, vegetable oil, eggs, spices

Contains: Gluten, Dairy, Nuts

Storage: For short term storage, store in linen bag doused in favourite spirits, in an airtight container. Can be steamed in bag, but we prefer to enjoy at room temperature. For longer term storage wrap in Great Wrap or foil. Keeps in airtight container for 2 weeks.