Brandy Butter

This is what was always traditionally called hard sauce, but somehow it looks affected and twee to call it that now. We all know it as brandy butter these days. I add ground almonds because my mother did, and so it’s the taste I know, and because they give it a glorious marzipanny depth and velvetiness.

You need the butter to be as soft as possible before you start but not at all oily. Obviously it makes life a lot easier if you can do this in a machine, either a mixer or processor;