Brandy Butter
Author: Kitchens
  • 50 g (2 ounces) butter
  • 100 g (4 ounce) caster sugar
  • 15 - 30 ml (1 - 2 Tablespoons) Brandy
  1. 1. In a bowl, cream the butter until soft.
  2. Gradually beat in the sugar until the mixture is pale and light.
  3. Work in the brandy, a little at a time, taking care not to allow the mixture to curdle.
  4. Chill before using. If the mixture has separated slightly after standing, beat well before serving.
Makes 150 g (5 oz).

The traditional accompaniment to Christmas Pudding, made with fine French Brandy and creamy butter. Brandy butter will keep well in your store cupboard for up to 6 months
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