- 300ml double-thick cream
- 50g icing sugar
- 2 to 3 tbsp Cointreau
- Put the cream and icing sugar in a medium bowl and whisk together until the cream just holds its shape.
- Quickly beat in the Cointreau, then serve with your Christmas pudding.
Each Serving: About 921kJ, 20g fat (13g saturated), 9g carbohydrate (9g total sugars).
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