Elisabeth Luard

Brandy and ginger butter

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

You can make this with any strong liquor, but if you’d rather omit alcohol altogether, bump up the orange juice and add an extra pinch of spice.

Ingredients

  • 150 g unsalted butter, softened
  • 225 g caster sugar
  • Juice and finely grated zest of

Method

Beat the butter till creamy. Add the sugar a spoonful at a time and continue beating till pale and fluffy. Beat in a tablespoon of the orange juice, all the zest and as much brandy as the mixture will accept without splitting. Chill and serve with the Christmas pudding.