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.
|6 tablespoons brandy|
|6 oz (175 g) unsalted butter, at room temperature|
|6 oz (175 g) soft dark brown sugar|
|Need help with conversions?|
|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.
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
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