This sweet take on brandy butter is a delight. Don’t serve your Christmas pud or mince pies without it!
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Ingredients
- 250g unsalted butter, at room temperature
- 175g soft light brown sugar
- 75ml-100ml brandy (to taste)
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Method
- 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.
- Keep in a cool place (not the fridge), and serve with the Christmas pudding.
Nutrition
- 222kcals Calories
- 17.3g (11.3g saturated) Fat
- 0.1g Protein
- 14.8g (14.1g sugars) Carbs
- trace Salt
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