Pudding’s Broad appeal
A TRADITIONAL lunch with all the trimmings and a family recipe passed down by generations are what State Buildings florist Angela Broad will find at her family table this Christmas.
Ms Broad, a florist with more than 30 years experience, joined the team at the opulent State Buildings in October last year, bringing her organic and striking style to the hotel and its retailers.
Ms Broad said everything she did was made without too much fuss and she preferred her arrangements to speak for themselves.
“What I’m doing is an interesting and an elegant combination of predominantly West Australian natives and South African varieties that are grown over here,” she said.
“This Christmas for the hotel, for example, we will just do a sort of a bush Christmas this year. I am going to be using traditional pine branches but I will be putting them with big banksia nuts.
“Everything I do is organic, homemade with not much fuss.
“I don’t put a lot of money into wrapping and stuff like that. I think the flowers just speak for themselves.”
Ms Broad said she would spend Christmas with her family, including an amazing plum pudding made by her mum and a lunch of turkey, ham and salads.
“Mum makes three of them (puddings) for the family and it’s a recipe that’s been passed down,” she said.
“She grew up in Bridgetown and they are queens of baking, so this is an old Bridgetown recipe and we do it every year.
“We all live for the plum pudding and homemade brandy butter and we do traditional every year.
“The ham, turkey and salads with all the trimming – I love all the right jams, cranberries, mustards and cherries.
“You always have to have a big bowl of cherries.”
Florist Angela Broad in her element.