Brandy butter served with Christmas pudding and mince pies is part and parcel of Christmas. It is incredibly quick and easy to make.
- 115g unsalted butter (softened)
- 115g light muscovado sugar (or icing sugar if you prefer a lighter colour)
- 3-4 tbsp brandy
- Place the butter and sugar in a bowl and cream together until smooth and the mixture is light and fluffy.
- Stir in the brandy and spoon into a serving bowl. Refrigerate the butter until ready to use, or freeze.
To freeze, dollop the butter onto a piece of cling film, wrap up and freeze. Thaw in the fridge overnight.
This recipe is from WI Complete Christmas by Sian Cook & Margaret Williams and published by Simon & Schuster in 2010 ISBN 978-0-85720-028-0- priced £12.99