Star-shine Clementine & Cointreau Christmas Pudding
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 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
Instructions
  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.
Recipe by Sustarian Living at https://www.sustarianliving.com/clementine-cointreau-christmas-pudding/