Saturday, 4 December 2010

5* Brandy Butter

Just a quick post to give you the recipe for Brandy Butter. This is one of those things that I always thought I didn't like, probably because I'd only had the shop-bought version where they use cheap butter and even cheaper brandy to mask the taste of the cheap butter!

This version, however, is in a different league entirely. Trust me, a small (or a large!) spoonful of this melting over a warm mince pie is truly heaven on a plate...

125gms good unsalted butter
125gms light Muscovado sugar
5 tbsp decent brandy (if you wouldn't drink it neat, don't use it here!)

Take the butter out of the fridge a couple of hours before you make this, then beat it with a hand mixer until it's almost white. Beat in the sugar and continue beating for about five minutes until the graininess has gone. Add the brandy a little at a time beating well after each addition. That's it, job done.

Pile into a small serving bowl, clingfilm and keep refrigerated until needed. Serve very cold to contrast with the warmth of the pie.

This will keep for at least three weeks in the fridge, always assuming you don't have a little spoonful every time you open the fridge door!!

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