Brandy Butter is traditionally served with Christmas puddings, but its all-you-can-drink ethos shouldn’t be ignored at other times of the year. It goes just as well with hot puddings such as crumbles and pies.
- 110g (4 oz) unsalted butter
- 110g (4 oz) caster sugar (or half icing / half caster)
- As much brandy as you can beat into it (4-6 tablespoons)
- Beat butter and sugar together until the mixture whitens—this is called creaming. Add a spoonful of brandy at a time, beating it in each time, until it will not take any more. Chill in the fridge, where it will keep for up to a week.