Step 1

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

Step 2

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.

Step 3

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.