Christmas.vg

Brandy butter

Brandy Butter really sets off a Christmas Pudding, or plate of mince pies perfectly. Even better, you can prepare it a fortnight before Christmas and put it in the fridge (just make sure you don’t eat it all in advance!) – so you can ’set it and forget it’. Here we show you how to make your own Brandy Butter.

Brandy Butter Ingredients

There are very few ingredients to Brandy Butter, the main two being fairly obvious, too!

• 6 Tablespoons Brandy;
• 175g Unsalted Butter – leave at room temperature (or flash through a microwave if chilled) for simpler mixing;
• 175g Soft Dark Brown Sugar

That’s it!

Brandy Butter Method

The simplest way to make brandy butter is to use a motorised or electric whisk, or a food processor, but you can do it the good old-fashioned way with a wooden spoon, a mixing bowl, and some elbow grease! The method is as follows:

• Blend together the butter and suger until it is a consistent and smooth, creamy paste.
• Add brandy bit by bit, all the while mixing, until the mixture has achieved your favoured level of potency (in my family this is usually something approaching knock-out material, but take your own sensible approach).

That’s it – then simply put it in a nice bowl and cover it – pop it in the fridge, ready for Christmas.