Using an old-school traditional recipe shared by a friend, Michelle Matthews of Kitchen Six handmakes more than 6,500 Christmas puddings every year.

Each pudding is crammed with zesty Hawke’s Bay goodness, including oranges from the farm next door and apples picked from the same tree every year. While the traditional accompaniments of cream, custard or brandy butter pair wonderfully, Michelle’s favourite way to go is serving with ricotta and a sprinkling of pomegranate seeds. With a not-so-traditional twist, the Matthews family serve the pudding on Christmas Eve, or New Year’s Eve, on a cheese platter with an aged cheddar or a creamy blue (try Hohepa Blue) alongside a glass of port or gin served in Grandma’s sherry glasses.