Cointreau Prune and White Chocolate Pudding

Indulge in Cointreau Prune and White Chocolate Pudding. A luxurious blend of flavors that turns dessert into an unforgettable experience.

Ingredients:

• ½ cup Dried Prunes
• 6 tablespoons Cointreau
• 80 grams White Chocolate, chopped
• 2 tablespoons Butter
• 8 slices White Sandwich Bread
• 4 Eggs
• ⅓ cup Caster Sugar
• 3 cups Cream
• 1 teaspoon Vanilla Essence
• A sprinkle of Demerara Sugar

Directions:

1. Preheat your oven to 160°C (320°F) and generously grease a medium-sized baking dish.
2. Begin by soaking the dried prunes in 6 tablespoons of Cointreau for at least 1 hour. After soaking, drain the prunes, but make sure to retain the Cointreau.
3. Cover the bottom of the prepared dish with half of the bread cubes. Scatter half of the soaked prunes and white chocolate over the bread cubes.
4. Layer the remaining bread cubes on top, and then add the rest of the prunes and white chocolate.
5. In a separate bowl, whisk together the eggs and caster sugar until the mixture is smooth. Whisk in the cream, retained Cointreau, and vanilla essence until well blended.
6. Carefully pour the egg and cream mixture into the baking dish, gently pressing down to moisten all the bread cubes.
7. Sprinkle Demerara sugar over the top of the pudding.
8. Bake the pudding in the preheated oven for 25 minutes, or until it is set and puffed.
9. Serve the pudding warm or at room temperature, accompanied by either whipped cream or balsamic cream or glaze.