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Brandy Butter is excellent not only with mince
pies but also with the Light or Traditional Christmas Puddings or
the Apple, Mincemeat and Nut Strudel.
Ingredients :
- 6 tablespoons brandy
- 6 oz (175 g) unsalted butter, at room temperature
- 6 oz (175 g) soft dark brown sugar
Method :
- You can either blend the butter and sugar together till pale,
soft and creamy in a food processor or else use an electric hand
whisk. When you have a pale smooth mixture you can gradually add
the brandy, a little at a time, beating well after each
addition.
- Taste and add more brandy if you think it needs it! Then
place the butter in a container and chill thoroughly before
serving.
- It is important, I think, to serve this very cold so that it
can provide a wonderful contrast to the hot mince pies or
pudding.
- It will keep for 2-3 weeks in the refrigerator, so it's not
really worth freezing.
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