19+ Orange Cointreau Christmas Pudding Recipe Unlock Flavor Sensations!

Ingredients:

For the pudding:

• 1 cup raisins
• 1 cup sultanas
• 1 cup currants
• 1 cup chopped dried apricots
• 1 cup chopped dried cranberries
• 1 cup cointreau
• 1 cup orange juice
• 1 cup dark brown sugar
• 1 cup breadcrumbs
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp salt
• 1 cup melted butter
• 3 eggs, beaten

For the sauce:

• 1 cup cointreau
• 1 cup orange juice
• 1 cup dark brown sugar
• 1/2 cup butter

Instructions:

1. In a large bowl, mix together the raisins, sultanas, currants, apricots, and cranberries.
2. Add in the cointreau and orange juice, cover the bowl, and let it soak overnight.
3. Preheat your oven to 350°F (175°C).
4. In a separate bowl, mix together the dark brown sugar, breadcrumbs, flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
5. Add in the melted butter and beaten eggs, and mix until well combined.
6. Drain the fruit mixture and fold it into the batter.
7. Grease a pudding mold or a large heatproof bowl and pour the batter into it.
8. Cover the mold or bowl with a layer of parchment paper and a layer of foil, securing it tightly with a string or rubber band.
9. Place the mold or bowl in a large pot and fill the pot with water until it reaches halfway up the mold or bowl.
10. Cover the pot and steam the pudding for 4 hours, adding more water if needed.
11. While the pudding is steaming, make the sauce by combining the cointreau, orange juice, dark brown sugar, and butter in a saucepan over medium heat. Stir until the sugar has dissolved and the sauce has thickened.
12. When the pudding is done, let it cool for 10 minutes before unmolding it onto a serving plate.
13. Serve the pudding warm with the cointreau sauce drizzled over it.

Conclusion: