Serving Suggestions

Do not wait for Christmas, enjoy a slice at any time! We have a regular group with many excuses for visiting the Factory Kitchen where they can join the Pudding Cooks “testing” the day’s batch.

What is your favourite way to enjoy Father Macs Heavenly Puddings? Please e-mail us your suggestions.

The cooks recommend:

Serving the Pudding with the fresh fruits of the season (eg: mangos, strawberries, kiwi fruit or heaps of passionfruit (and maybe a banana). Top with whipped cream, ice cream, or yoghurt. Add a little icing sugar and an ample dash of brandy to the whipped cream if desired.

Lush Serving Suggestion

Father Frank Mulcahy – former Parish Priest – recommends:

Gently warming the Pudding and pouring over a dash of “quality muscat.”

Nana Beth’s Brandy Sauce – courtesy of our Sydney helpers:

1 cup cold milk
300ml chilled cream
1/4 teaspoon nutmeg
1 pack vanilla instant pudding mix
3 tablespoons Brandy

Pour milk and cream into mixing bowl.

Add nutmeg and pudding mix.

Beat slowly with egg beater just until well mixed.

Let stand for 5 minutes until set. Chill if desired.

Just before serving stir in the brandy.

Pour over hot Father Mac’s Heavenly Pudding.

Favourite Sauce from a gentlemen visitor to the Pudding Factory:

An ample slurp of butter, brown sugar and OP rum.

Combine ingredients over low heat until sugar is dissolved and the mixture is the consistency of milk.

Serve over warmed Father Mac’s Heavenly Pudding.

Nev’s ( our original Web Site designer) Butterscotch Sauce:

1 cup (200g) firmly packed brown sugar

300ml cream200g butter

Combine ingredients in a medium pan; stir over low heat until sugar is dissolved and butter melted.

Can be served hot or cold.

CAUTION: This is a very rich sauce and should only be used by serious dessert lovers!

Rum Sauce (from a visitor to the kitchen):

4 oz. Philly cheese
1 teaspoon of lemon juice
½ cup icing sugar

With your favourite cuppa

pinch of salt (optional)
1oz. Butter
300 mls cream
1 egg
2 tablespoons rum/brandy or liquor

Beat softened cheese until light and creamy.

Add icing sugar butter egg lemon and salt. Mix well. Add to lightly whipped cream.

Fold in spirits.

Refrigerate for several hours to enhance the flavour. May need to restir. Spirits can go to bottom.

Keeps well in the fridge. Delicious over your pudding or in your coffee.

Cynthia’s Famous Pudding Transformations

Cynthia has decorated and performed magic on Father Mac’s Heavenly Puddings! She has not only transformed them into little works of art, but has also shown the gift giving ideas that you can create with a Father Mac’s Heavenly Pudding!

Carol and Norm decorated our 1.6kg Pudding to Celebrate their 50th Wedding Anniversary. The decorations included items from their original Wedding cake through to 25years and on!

Carol and Norm decorated our 1.6kg Pudding to Celebrate their 50th Wedding Anniversary.
The decorations included items from their original Wedding cake through to 25years and on!

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