Pud­ding’s Broad ap­peal

Western Suburbs Weekly - - Your Guide To Christmas - By DENISE S. CAHILL

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.”

Pic­ture: An­drew Ritchie www.com­mu­ni­typix.com.au d462251

Florist An­gela Broad in her ele­ment.

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