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.
© 1991 All rights reserved. Published by Websters International.