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Brandy Butter

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)
  1. 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.
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