Brandy Butter

Method

When I was a child, brandy butter was the only thing which would make me eat Christmas pudding. I still adore this rich mixture of sugary, brandy-flavoured butter which melts over the steaming pudding. For a very smooth butter, all icing sugar can be used, but I think a combination of sugars is best to give the texture a slight crunchiness. Cover and store in the refrigerator for up to 1 week but remove about 1 hour before serving.

  • Put 250 g (8 oz) soft diced unsalted butter into a bowl and beat in 75 g (3 oz) sifted icing sugar and 50 g (2 oz) fine demerara sugar. Little by little, beat in 4–6 tablespoons brandy according to taste. Use rum instead of brandy if you prefer.

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