Brandy Butter

Method

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1. Beat the butter in a bowl for 3 minutes until very pale and creamy.

   Mark done Start 3 min timer

2. Add the icing sugar a spoonful at a time and beat for 3 minutes more until light and fluffy.

   Mark done Start 3 min timer

3. Beat in the brandy a tablespoon at a time, mixing well after each so it does not curdle.

   Mark done

4. Stir in the nutmeg and taste for sweetness and brandy.

   Mark done

5. Spoon into a serving dish and chill for at least 1 hour until firm.

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6. Take out of the fridge 10 minutes before serving.

   Mark done

Chef’s Tips

• Beat the butter until pale. It is what makes it light.
• Add the brandy a spoonful at a time so it does not split.
• Chill it firm, then serve it cold on hot pudding.

Pairing Suggestions

• Christmas pudding
• Mince pies
• Warm sticky toffee pudding

Storage & Reheating

Refrigerate in a covered pot up to 2 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.