Brown Sugar 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.
|6 tablespoons brandy|
|6 oz (175 g) unsalted butter, at room temperature|
|6 oz (175 g) soft dark brown sugar|
|Oven temperatures and Conversions|
|Click here for information|
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.
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Not everyone loves the traditional rich plum pudding, so if you're after something lighter for your festive finale, look no further than this wonderfully light pud that won't leave you feeling too full!
This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
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For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.
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