Entertaining Dessert

Matt Preston’s Christmas pudding with salted caramel ganache

Name: Matt Preston’s Christmas pudding with salted caramel ganache recipe
Yield: 10
Ingredients: 100g plain flour; 1 tsp each ground cinnamon, nutmeg and mixed spice; 50g each brown and dark brown sugar; 200g dried suet mix (from supermarkets); 100g fresh white sourdough breadcrumbs; 1 Granny Smith apple, peeled, grated; 175g currants; 225g sultanas; 250g raisins; 100g dried cranberries; 75g each dried apricots and pitted prunes, cut into 5mm pieces; 75g dried sour cherries, chopped; 100g whole blanched almonds, finely chopped; 2 tsp each finely grated orange zest and lemon zest; 20.00 ml each treacle, orange juice, lemon juice; 80ml stout; 2 large eggs, lightly beaten; 100g unsalted butter, melted; Fresh pitted cherries and warmed custard, to serve; 150g dark (70%) chocolate, finely chopped; 80ml cream; 85g dulce de leche

Rate now

Jump to recipe

by Matt Preston

delicious. senior editor

Dec 19, 2025

Love a Christmas pud? You’ll adore this extra-decadent version, which comes with a gooey salted caramel centre.

You’ll need to start this recipe 2 days ahead, and you’ll need a 2L pudding basin with a lid.

2/3 cup (100g) plain flour
1 tsp each ground cinnamon, nutmeg and mixed spice
50g each brown and dark brown sugar
200g dried suet mix (from supermarkets)
100g fresh white sourdough breadcrumbs
1 Granny Smith apple, peeled, grated
175g currants
225g sultanas
250g raisins
100g dried cranberries
75g each dried apricots and pitted prunes, cut into 5mm pieces
75g dried sour cherries, chopped
100g whole blanched almonds, finely chopped
2 tsp each finely grated orange zest and lemon zest
1 tbs each treacle, orange juice, lemon juice and brandy
1/3 cup (80ml) Guinness or stout
2 large eggs, lightly beaten
100g unsalted butter, melted
Fresh pitted cherries and warmed custard, to serve

Salted caramel ganache

150g dark (70%) chocolate, finely chopped
1/3 cup (80ml) pure (thin) cream, hot
1/4 cup (85g) dulce de leche or caramel spread, at room temperature

Method

1.

For the ganache, place chocolate in a large bowl over a saucepan of gently simmering water (don’t let base of bowl touch the water). Pour in hot cream and whisk until combined and smooth. Remove from heat and whisk in dulce de leche and 2 tsp salt flakes until combined and smooth. Chill, stirring occasionally, until cool but still soft, then shape ganache into a ball. Place on a lined tray and freeze until ready to use.
2.

Sift flour and spices into a large bowl. Add sugars, suet, breadcrumbs, apple, dried fruit, almonds and zests. Stir together until well combined. Place treacle, orange and lemon juices, brandy, Guinness, egg and butter in a separate bowl and beat until combined. Pour treacle mixture over flour mixture. Mix thoroughly. Cover and chill overnight.
3.

The next day, stir the batter. Pour half into a well-buttered 2L pudding basin, followed by ganache ball, then remaining batter. Cover with baking paper and lid.
4.

Place in a large saucepan filled with water, making sure the water reaches halfway up side of the basin. Bring to the boil, then reduce heat to low and steam for 4 hours. (Top up with water if necessary.) Set aside to cool, then chill overnight.
5.

When ready to serve, re-steam pudding for 1 hour, or until hot. Rest for 10 minutes, before turning onto a plate.
6.

Serve with fresh cherries and warmed custard.