Make a wish as you stir the mixture, says Shannon Bennett. You'll need a 9-cup (2.25L) pudding bowl.

What you need to know before you start

As the name of the recipe suggests, you’ll need to start this recipe the night before you’re planning to serve. However there’s little hands-on cooking time involved. You’re required to set aside 1 hour for the dried fruits and nuts to soak in the Grand Marnier, and a further 4 hours for the pudding to simmer until cooked.

Before you begin the recipe, gather your baking equipment, including a 9-cup (2.25L) pudding bowl, kitchen string, baking paper, foil, a wet pastry brush and a skewer to test if the pudding is cooked. 

Why is this the best Christmas pudding with salted caramel?

Left Christmas dessert to the last minute? No stress! While a traditional pudding needs to be prepared weeks in advance, this one from Australian chef and author Shannon Bennett is ready in mere hours. 

But despite the reduced cooking time, the results are still flavour-packed, moist and luscious thanks to the fruit-soaked Grand Marnier and the deep fruity aromas from a splash of Guinness, plus it’s served with a homemade salted caramel sauce for that extra special finish. It’s the perfect Christmas dessert that’s rich and complex, yet doesn’t require weeks of preparations. 

When should I make my Christmas pudding?

Traditionally, Christmas puddings are made 4-5 weeks before Christmas Day. This day is often referred to as ‘Stir up Sunday’ as it’s the Sunday before the start of Advent. For this recipe, feel free to start it the night before the day you’re planning on serving. It will take a total of 4 hours 30 minutes to complete, so if you were really pressed for time, it could even be made the morning of your Christmas celebrations. 

How do you keep Christmas pudding moist?

Steaming a Christmas pudding keeps the dessert moist and luscious. To prevent it from drying out, be sure to follow our step-by-step method for optimal results. This includes covering the pudding with baking paper followed by layers of foil, and securing with kitchen string. A paper towel and an upturned saucer should be added to the base of a saucepan before the pudding bowl is added to prevent it from coming into direct contact with the heat.

Add enough boiling water to the saucepan so it comes two-thirds up the sides of the pudding bowl and simmer for a total of 4 hours for a spectacularly moist pudding. Make sure to check the water level in your pan regularly, as the water will evaporate. Top up with freshly boiled water from the kettle as needed. 

As a final step, a drizzling of homemade salted caramel sauce completes the dish on serving. 

What ingredients you’ll need

Dried mixed fruit: One of the star components of this pudding. We used a mix of cranberries, goji berries, cherries and golden raisins in both the filling and as a topping. 

Sour cherries in syrup: Sour cherries have a vibrant, tart flavour that contrasts beautifully with the rich sweetness of the pudding.

Mixed nuts: Nuts add wonderful texture to a dense pudding while each variety will impart a slightly different flavour. We used walnuts, Brazil nuts and almonds, but you’re free to use your favourites. 

Grand Marnier: This orange-flavoured liqueur introduces bright and zesty citrus notes while bringing depth and warmth. 

Mixed peel: This refers to candied lemon and orange peel. It introduces a zesty, tangy sweetness to brighten the flavours of the pudding and complement the richer notes of liqueur and Guinness. 

Mixed spice: Spices like cinnamon, nutmeg, allspice and cloves combine to bring notes of sweet, savoury and spicy aromas. 

Self-raising flour: Self-raising flour is used as a leavening agent to help the pudding become light and airy. 

Brown sugar: Brown sugar adds rich caramel notes and to help moisten the pudding. 

Fresh breadcrumbs: Breadcrumbs absorb moisture from the other ingredients to help bind the mixture together. 

Guinness: Guinness brings a deep, malty sweetness with hints of caramel and chocolate. You could also use another stout if you prefer. 

Unsalted butter: Butter adds a rich, creamy flavour to deepen the flavour of the pudding. It is also a key ingredient in the salted caramel and is used to grease the pudding bowl. 

Eggs: Eggs enhance the richness of the dessert, contributing to a more indulgent finish while helping to keep the pudding moist. 

Caster sugar: Caster sugar is much finer than regular sugar, which allows it to dissolve quickly and evenly when creating a smooth caramel. 

Thickened cream: Thickened cream provides a velvety smoothness to the salted caramel. 

Ice cream: This optional side contrasts beautifully with the warmth of the pudding while complementing the richness of the dessert. 

How to test if Christmas pudding is cooked

Unlike a cake, you don’t need to test this pudding with a skewer to check to see if it’s cooked. After steaming for 4 hours, your pudding will be cooked. 

How to store leftover Christmas pudding

You can store any leftover Christmas pudding in the fridge or freezer for up to a week when refrigerated or up to three months when frozen. Wrap the cooled pudding in plastic wrap or foil, or place it in an airtight container.                  

To serve leftover Christmas pudding, heat slices in the microwave until warm and serve topped with custard or your choice of topping, You can also use leftover pudding in recipes such as Matt Preston's brandy butter fried pudding, Christmas pudding ice cream, or this leftover pudding cake.        

How to serve Night before Christmas pudding with salted caramel

Serve your Christmas pudding warm topped with a mixture of dried fruit and Grand Marnier, a generous drizzle of salted caramel sauce and a side of ice cream for extra indulgence. Plate up individual portions for friends and family (omit the Grand Marnier-soaked dried fruit topping if serving to children) after a traditional feast of Christmas ham, pork crackling and all the sides. 

Drink pairings with Night before Christmas pudding with salted caramel

End the night with a slice of pudding and a tipple or two of a rich port wine or spiced rum to complement the sweetness and spiciness of the dessert. Irish coffee or a regular coffee would also go down a treat. 

If you love our Night before Christmas pudding with salted caramel recipe, try this 

For more last-minute Christmas desserts to get you through the holiday season, look to these quick and easy sweet treats:

• Gingerbread trifle
• Easy fruit mince danishes
• Mulled cherry pie with ice cream