prep: 40mins
cook: 35mins
serves: 8


  • 135g egg yolks
  • 135g caster sugar
  • 65mL water
  • 2 vanilla beans, cut and scraped
  • 8g gold gelatine leaves
  • 285g good quality white chocolate
  • 55g glacé cherries, chopped
  • 55g dried cranberries, chopped
  • 55g roasted almond, slivered
  • 55g pistachios, chopped
  • 55g dark chocolate chips, chopped
  • 760mL Bulla Thickened Cream, semi whipped
  • handful cherries, pistachios and red berries, for garnish

Kirsten Tibballs’ Summer Christmas Pudding


  1. Coat a 2L pudding basin with vegetable oil spray and line with plastic wrap.
  2. Using a whisk attachment, whisk the egg yolks in a mixer, cut and scrape the vanilla beans, set both aside.
  3. Boil the sugar and water in a medium saucepan to 123°C. (The sugar syrup can also be tested by dropping a small amount of the boiling syrup into a bowl of cold water instead of using a thermometer.) Pour the boiling syrup over the whisked egg yolks and add the vanilla beans. Continue to whisk until the mixture cools slightly.
  4. Soak the gelatine in cold water until soft and pliable. Once soft drain off the excess water and melt in the microwave for 20 seconds or until melted; do not boil.
  5. Melt the white chocolate in the microwave for 30 seconds at a time, stirring in between until melted and warm.
  6. Fold 1/4 of the semi whipped cream into the melted white chocolate. Continue folding and add the whipped egg yolks.
  7. Add a small amount of this mixture to the melted gelatine. Mix before adding back into the mousse and folding through. Fold in the fruits, nuts and chocolate chips before folding through the remainder of the semi whipped Bulla Thickened Cream.
  8. Gently place the mixture into the prepared pudding bowl and level off the top. Place in the freezer for a minimum of 4 hours.
  9. Unmould and place directly onto a serving plate. The pudding can be served frozen or defrost the pudding in the fridge for 2 hours prior to serving. Garnish with cherries, pistachios and red berries before serving.