Prep: 15 mins || Cook: 10 mins || Chill time: Min 2 hours || Serves: 8-12
INGREDIENTS
125g each boysenberries & redcurrants
GLAZE
100g dark chocolate, chopped
1/4 cup (60ml) maple syrup
150ml pure (thin) cream
CHRISTMAS PUDDING
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
METHOD
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.
