Brandy Butter

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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 8

Ingredients
6 tablespoons brandy
6 oz (175 g) unsalted butter, at room temperature
6 oz (175 g) soft dark brown sugar

Conversions
Need help with conversions?

Equipment
There is no list of equipment specified for this recipe.

This recipe is taken from Delia Smith’s Christmas and Delia Smith’s Complete Cookery Course.

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.

RECIPE COST £1.93

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon