This gently spiced orange cream is perfect with Christmas Pudding, mince pies or even a rich chocolate torte. The liqueur packs a punch and is a lovely treat for the festive season with flavours that are rich and aromatic.

15 mins serves 4


250ml Trewithen Dairy Double Cream
50ml Orange Liqueur
1 tbsp Mixed Candied Peel
1 tbsp Orange Zest
Pinch of ground Ginger
1 Clove
1 Cinnamon Stick
50g Sugar


Soak your candied peel or crumbled Christmas pudding and zest in orange liqueur or spiced rum for 1-2 hours.

Warm your cream in a small saucepan on a low heat and infuse with your spices and orange zest for 5-10 minutes. Then stir in the sugar and your boozy soaked fruit. Heat gently and then turn off before reaching boiling point.

Leave to cool and strain through a fine sieve. Then pour over your Christmas Pudding, orange cake or plum crumble for a gently spiced boozy cream, to celebrate.