''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
Heston's Cointreau butter Pudding perfect with his Hidden Orange Christmas Pudding
1 Heston from Waitrose Hidden Orange Christmas Pudding
For the butter:
2 large oranges
125g unsalted butter, softened
- Preheat the oven to 110c, gas mark ¼. Use a Microplane ora fine grater to zest the oranges. Place the zest in a deep,parchment-lined roasting tray and place in the preheatedoven 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.
- 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.
- Reduce the speed to low and add the Cointreau a little at a time until it is completely incorporated.
- Place the mixing bowl in the fridge for 10 minutes then remove and whisk for an additional 15 minutes.
- Using teaspoons, make a quenelle of butter (see picture) andplace it on top of a warm slice of Christmas pudding. Sprinklesome of the dried orange zest on top.
Copyright © Heston Blumenthal 2010