Interview - Elisha Webber - Silver Penny Puddings

Interview - Elisha Webber - Silver Penny Puddings

Nothing says “Christmas” like a hearty Chrissie pudding, especially one made to a recipe that’s been handed down through the generations. Elisha Webber, Owner/Operator of Silver Penny Puddings has put her heart and soul into these extraordinary puddings, and even offers a gluten free version. Find out more about how they came to be and the secret ingredient that makes them taste so much like home.

FFW: How long has Silver Penny Puddings been in business?

SILVER PENNY PUDDINGS: The business was first registered in 2013.

FFW: How did you decide to start a business making gorgeous Christmas puddings?

SILVER PENNY PUDDINGS: It is strange how things work out. I never intentionally meant to start a Christmas Pudding business, it happened by accident.

I have always loved food and cooking, spending most of my working life in hospitality and working in kitchens. Initially l was making them for our family Christmases after my grandmother passed away. From there, friends wanted a few here and there and it became very expensive. So, I had to start charging for them. Then one thing leads to another and going from 10 puddings, last year over saw a massive 3,000!

FFW: Are your puddings available throughout the year?

SILVER PENNY PUDDINGS: Yes, they are, if queried, I produce to order.

FFW: Do you use locally sourced ingredients where possible?

SILVER PENNY PUDDINGS: Always. All the dried vine fruit is Australian. I source the eggs from a beautiful farm nearby where hundreds of hens roam in a paddock. The brandy is South Australian from St Agnes and the Stout is Coopers, also from South Australia. My favourite ingredient in the puddings is suet, which I source from The Meat Room, also local to where l live. Suet is a pure, hard fat which surrounds the loin of beef; this gives the puddings a stunning depth of flavour and makes them rich and light. “Fat equals flavour” has always been my motto.

FFW: Would you say your puddings and sauce are made to a home style recipe?

SILVER PENNY PUDDINGS: Absolutely!! Again, using suet is a very traditional ingredient. Most puddings on the market today use butter instead. And you just don't get the depth and richness. I’m sure many of you have a memory of your grandmother or mother grating suet in the weeks leading up to Christmas.

FFW: Do you offer a gluten free pudding?

SILVER PENNY PUDDINGS: For the last two years l have added a gluten free pudding. I have a lady who sends me her 2.8L bowl each year so it’s big enough to feed her family!

FFW: Aside from supermarkets, fine food stores and delis, what other types of retailers are stocking Silver Penny Puddings?

SILVER PENNY PUDDINGS: I have a few online stores stocking my puddings. There’s The Gourmet based in NSW and last year Snowgoose Hampers used them also, which resulted in a great write-up in the Gourmet Traveller Christmas magazine.

FFW: Do you sell your products in foodservice sizes?

SILVER PENNY PUDDINGS: No, if there is a demand for it though, for sure.

FFW: Why do you think foodservice businesses don’t make their own puddings?

SILVER PENNY PUDDINGS: Not sure, happy to fill the gap though!

FFW: What goes into your Spiced Brandy sauce?

SILVER PENNY PUDDINGS: Patience! Slow and steady wins the race. Making a caramel in a large volume can be tricky.

FFW: How would you suggest retailers promote your products in store?

SILVER PENNY PUDDINGS: I am always happy to do instore tastings. Not only does it help the staff sell, it gives the consumer a chance to try before they buy. Flyers with a picture will be available this year.

FFW: Being packed in tins, they should be especially suitable for gift hampers that have to travel, correct?

SILVER PENNY PUDDINGS: Definitely, many other puddings are all packed the same, in a cloth with a pretty ribbon. Hey I did it the same initially. By packaging them in a tin, they stack great on the shelf and are more “gift”-appropriate.

FFW: How do you reheat the puddings to serve?

SILVER PENNY PUDDINGS: I grew up without a microwave, and still do not own one, they scare me. On the label, there are instructions to reheat the traditional way, but I am all about tradition. Simply place a saucer in the bottom of a large saucepan and place the pudding bowl in. Fill with water to reach half way up the side of the basin. Cover. Bring to the boil and lower to a simmer. Top up with boiling water as required and enjoy the rattle as it steams for around one and a half hours.

FFW: Can they be served cold for our hot Aussie Christmas?

SILVER PENNY PUDDINGS: Of course, why not!

FFW: Do you find more people are buying Christmas puddings these days because they are time-poor? Are there any other reasons?

SILVER PENNY PUDDINGS: Yes, I suppose so. Also, they are expensive to make and if you mess up it’s very wasteful.

FFW: What’s your favourite way to eat a Silver Penny pudding?

SILVER PENNY PUDDINGS: Hot, with Spiced Brandy Sauce and double cream. And most certainly with family and friends around me.

Is your mouth watering now? Why not try Silver Penny Puddings for yourself; you’ll be keen to get them on the shelves for your customers this Christmas. For further information or to place an order, contact Elisha today.

Contact details for Silver Penny Puddings

Mobile 0423 326 726
Service Area Australia Wide

Complete the form below to contact Silver Penny Puddings

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Mobile 0423 326 726
Service Area Australia Wide

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