Heston's Cointreau butter - to go with Heston's Hidden orange Christmas pudding

''Though brandy butter is a more traditional accompaniment to dessert on Christmas Day, this version made with Cointreau and orange zest is the perfect partner for my Hidden Orange Christmas Pudding. Try using Cointreau rather than brandy to ignite your pudding – it will fill your room with wonderful orangey aromas, perfect for Christmas Day.'' Heston

  • Christmas


1 Heston from Waitrose Hidden Orange Christmas Pudding, to serve

For the butter:

2 large oranges
125g unsalted butter, softened
50ml Cointreau


  1. Preheat the oven to 110c, gas mark ¼. Use a Microplane or fine grater to zest the oranges. Place the zest in a deep, parchment-lined roasting tray and place in the preheated oven for 20 to 25 minutes or until the zest is dry. Shake the tray every 5 minutes to ensure the zest dries evenly. Allow to cool.
  2. Using a food mixer fitted with the whisk attachment or a hand-held electric whisk, cream the butter for 15 minutes until light and creamy.
  3. Reduce the speed to low and add the Cointreau a little at a time until it is completely incorporated.
  4. Place the mixing bowl in the fridge for 10 minutes then remove and whisk for an additional 15 minutes.
  5. Using teaspoons, make a quenelle of butter (see picture) and place it on top of a warm slice of Christmas pudding. Sprinkle some of the dried orange zest on top.
  6. Copyright © Heston Blumenthal 2010

Cook's tips

Make this on the morning of Christmas Day and keep cool in the fridge. The zest can be dried in advance and kept in an airtight container until needed.

Additional information

Nutrition (butter)listed above. Nutrition (pudding and butter) 504kcals/60.9g carbohydrate 44.3g sugars/25.6g fat/15.9g saturated fat/0.3g salt per serving

Heston's Cointreau butter - to go with Heston's Hidden orange Christmas pudding

Serves: 12

Nutritional Info

Typical values per serving:

Energy 380.744kJ
Fat 8.6g
Saturated Fat 5.6g
Sugars 1g
Salt trace

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3 stars

Average user rating Based on 516 ratings

This recipe was first published in Mon Nov 01 00:00:00 GMT 2010.