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Star-shine Clementine & Cointreau Christmas Pudding

Star-shine Citrus Christmas Pudding

The Christmas pudding to end all Christmas puddings

So this is Christmas… time on my hands to slowly steam the most decedent, clementine & Cointreau Christmas pudding. Bursting with citrus, laced with liqueur and shimmering with star-shine sparkle.

Christmas is often quiet for me, with a small family there are no pulls, no conflicts just peace, hibernation and often sickness! As the hum-drum of daily life grinds to a full stop and the Christmas holidays begin I make plans, mostly with food but also plans for the future. New year, new you and all that…

Sick and tired….

Last year, after hours of preparation, I fell sick and I mean really show-stoppingly sick, just as I was serving up dinner! 3 weeks later I emerged fragile and depressed. Vowing never to stay at home for festive breaks and yuletide logs, I made plans (mostly in my head) to escape to the sun. The trouble is, I love Christmas. I love the present giving, the roaring fire and the unadulterated hours spent preparing and scoffing food and so abandoning plans to escape I started this years festivities with a works party, one to many ‘mince pie martini’s’ (never again!) promptly followed by the mother of all colds!

And here I was again, Christmas: sick & tired with a whole host off food preparations. To distract myself  from illness I started with  this pudding, working very slowly, the stir of  plump fruit and the simmering of clementine definitely lifted my snotty spirits. Unfortunately I was unable to drink a complementing  glass of desert wine, instead it was served with a honey & ginger medicinal tea, by the bucket load.

Whilst I lacked sparkle and star-shine, this gooey, rich and decadent pudding helped put a smile back on my face.

Merry Christmas everyone, may it be filled with things that are real, meaningful and a little but of star-shine!

Star-shine Citrus Christmas Pudding


Star-shine Clementine & Cointreau Christmas Pudding
Prep time
Cook time
Total time
Serves: 6
  • 1 small Bramley apple
  • 1 carrot
  • 100g almonds (whole)
  • 150g breadcrumbs
  • 200g suet (vegetarian)
  • 300g light muscovado sugar
  • 100g dark muscovado sugar
  • 1 tbsp nutmeg (freshly grated)
  • 2 tsp cinnamon (ground)
  • 175g plain white flour
  • 150g sultanas (pre-soaked/drained)
  • 150g raisins (pre-soaked & drained)
  • 100g dates (chopped & pitted)
  • 4 eggs, large & organic
  • 3 tbsp marmalade
  • 2 tbsp Cointreau
  • 3 clementines (zest and juice)
  • Unsalted butter (for greasing)
  • For the candied clementine slices
  • 50g Unrefined golden caster sugar
  • 1 Clementine(s) (sliced)
  • For the Cointreau cream
  • 300ml Whipping cream
  • 1 tbsp Icing sugar
  • Zest of 1 Clementine
  • 2 tbsp Cointreau
  • Edible gold lustre dust
  1. For the candied clementine slices – which can be made a day or two ahead
  2. Dissolve the 50g sugar in 50ml water in a small pan over a gentle heat, stirring to make sure the sugar doesn’t stick.
  3. Simmer the clementine slices, in the syrup, for 30 minutes, turning halfway.
  4. Transfer the slices to non-stick baking paper to cool.
  5. For the Pudding
  6. Core and peel then grate the apple, carrot and chop the almonds.
  7. Place all three ingredients into a large mixing bowl with the breadcrumbs, suet, sugars, spices, flour and dried fruit, and stir to mix.
  8. In a small bowl, whisk the eggs with the marmalade, Cointreau and clementine zest and juice, then pour into the dry ingredients. Stir everything thoroughly together.
  9. Heavily butter a 1.5 litre pudding basin, brushing the inside with edible gold lustre dust.
  10. Line the basin with the candied clementine slices (save some back for finishing)
  11. Tightly pack the rest of the mixture around taking care to keep the slices in place.
  12. Cut a large square of non-stick baking paper and butter one side of it. Cut out a square of kitchen foil the same size and place both on top of the basin, with the buttered side of the baking paper face down first.
  13. Make a pleat in the middle of the paper and foil, folding them together - this will give room for the pudding to expand as it cooks.
  14. Tightly secure the foil and paper with a double-length string around the top of the basin, then cross the string over the top and secure it on the other side - this will make a handle that can be used to lift the hot pudding out of the pan once it is cooked.
  15. Steam the pudding for 4 hours, making sure the water stays at a gentle boil and top with boiling water to keep the water level consistent.
  16. Leave the cooked pudding to cool. Once cold remove the paper and foil and replace with a fresh set, then store the pudding in a cool, dry place until Christmas Day, when it will need a further 2 hours steaming.
  17. For the Cointreau cream
  18. Whip the chilled cream with the icing sugar, then fold in the zest and a little Cointreau
  19. Serve with the pudding, with a sprinkle more edible gold lustre dust and top with the leftover candied clementine slices.

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