This sweet take on brandy butter is a delight. Don't serve your Christmas pud or mince pies without it!
Ingredients
- 250g unsalted butter, at room temperature
- 175g soft light brown sugar
- 75ml-100ml brandy (to taste)
Method
- 1. Using an electric hand whisk, beat the butter in a bowl until creamy and white. Gradually add the sugar, then beat in the brandy. Don’t add too much or it will split. If this happens, beat in a little more sugar until smooth again.
- 2. Keep in a cool place (not the fridge), and serve with the Christmas pudding.
Nutritional info
Per serving: 222kcals, 17.3g fat (11.3g saturated), 0.1g protein, 14.8g carbs, 14.1g sugar, trace salt