The Night Before Christmas Pudding

Prep: 15 mins || Cook: 10 mins || Chill time: Min 2 hours || Serves: 8-12


125g each boysenberries & redcurrants


100g dark chocolate, chopped

1/4 cup (60ml) maple syrup

150ml pure (thin) cream


4 cups (725g) mixed dried fruit (we used a mix of sultanas, peel, cranberries, chopped dates and glace cherries)

400g store-bought madeira or sponge cake, crumbled

100g dark chocolate, melted, cooled

1 tbs cocoa

50g unsalted butter, melted, cooled

1/2 cup (125ml) sherry or brandy

1 tsp each ground cinnamon & freshly grated nutmeg

1/2 tsp each allspice & ground cloves


Line a 1.5L (6 cup) bowl with plastic wrap, leaving plenty overhanging. Place the boysenberries and redcurrants in a ziplock bag or container and freeze until ready to serve.

For the Christmas pudding, place all ingredients in a bowl and stir well to combine. Spoon into the lined bowl and press down to compress mixture. Cover with overhanging plastic wrap, then chill for at least 2 hours or overnight.

For the glaze, place the chocolate, maple syrup and cream in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until melted and smooth. Set aside to cool. Drizzle over pudding and top with frozen berries to serve.