MEET OUR SUPPLIER – Burtree Puddings

Last Friday 22nd September we were delighted to welcome Lea Darling from Burtree Puddings, who came to showcase her delicious sticky and Christmas puddings. Not only did she have 3 different types of Christmas pudding to sample but also the deliciously unctuous Sticky Toffee and the wonderfully zesty Sticky Lemon. The fragrant aroma of warm sweet puddings filled the shop as we warded off the dismal weather outside.

We took a few minutes to chat to Lea about her company, her puddings and which one is her favourite…

Tell us a little about your company and when you started Burtree

Burtree Puddings is very much a family company, run by my husband Robert and I, alongside our dedicated children. We decided after the Foot & Mouth crisis in 2000/1 to follow a path of farm diversification which led me to take my tea loaves, cakes and puddings to farmer’s markets around the region. In 2005 we won not only a Great Taste Gold Award for our Sticky Toffee Pudding but were awarded the Guild of Fine Foods Supreme Champion. Since then we have concentrated on our popular puddings, making sure that we don’t use any preservatives and only use the finest free range eggs, good English butter and organic double cream from our next door neighbours Acorn Dairies.

Tell us about your range of puddings

We make 9 different types of Sticky Puddings including Golden Syrup, Sticky Toffee, Rich Toffee, Orange Marmalade, Sticky Lemon, Treacle Parkin, Ginger pudding and Chocolate Pudding as well as a gluten free Sticky Toffee.

We also make 3 different Christmas puddings: a fresh citrusy Gluten Free one; a Traditional one made with brandy and a dark, boozy Deluxe variety. We’re taking orders for Christmas now!

Between them they have won 34 Gold Great Taste Awards but we also do cakes, flapjacks and jars of gooey sauce.

How is it best to serve the puddings?

The best way to serve our sticky puddings is to remove the outer packaging but keep the cardboard on. Place in a bain-marie (roasting tray with hot water half way up the side) in the oven at a temperature of 100-120C. Pop it in the oven when you are sitting down for your main course and it will be ready for you when you’ve finished. At that temperature it won’t spoil so you can leave it as long as you like.

Do you eat your puddings at home and which one is your favourite?

We really enjoy eating the puddings together at family meals. My particular favourite is the Treacle Parkin made with black treacle, ginger and oatmeal and a rich sticky sauce and second best would have to be Orange Marmalade. Local jam maker Bracken Hill supplies the Orange Marmalade and we think it works a treat.

Who would you most like to share your puddings with?

Jean Christophe Novelli. He presented us with our Supreme Champion Award in 2005 and has been a fan ever since. In fact he said, ‘Before I die, the last thing I want to eat is a Burtree Sticky Toffee Pudding so I can tell my mother in heaven…”

What is your favourite part of Yorkshire?

It has to be Harrogate, it’s such a lovely town.

For more information on Burtree Puddings please visit their website: