Last week I promised you a recipe for Brandy Butter to enjoy with your Christmas Pudding or, indeed, mince pies. Not wanting to incur the wrath of Father Christmas (I'm still holding out for the "nice" list) I will of course oblige.
You've got to love recipes like this. I mean, someone was sat at home with a pastry cup full of candied fruit and thought this really isn't rich enough, hmmm, perhaps some more butter would help. Hmmm not butter on it's own, that's a bid odd. I know! Butter with sugar and alcohol. Great. Anyway, regardless of its non-health-giving properties, brandy butter is a Christmas staple and you've got to "tox" before you can detox, right?
The butter hardens in the fridge so that when you dollop it on top of your warm Christmas Pudding it provides a cool (and slightly boozy) contrast. Traditionally the butter is made with icing sugar, but I like to use light brown sugar to give it a slight caramel flavour, although it's not quite as smooth. Don't feel constrained by brandy if it's not your thing. Rum and whisky work really well and this year I have also made amaretto butter.
If you get a chance, I think this butter would be very good in different guises. Perhaps sandwiched in biscuits or as the buttercream icing on a fairy cake.
Unfortunately this post is somewhat lacking in photos. As the nights draw in I'm finding it harder and harder to get decent light for pictures so you'll just have to make the recipe to get a proper look.
Brandy Butter
3oz unsalted butter
3oz of soft brown sugar (or icing sugar if you prefer a smoother finish)
Grated rind of 1 small orange
2-3 tablespoons of brandy or your favourite spirit
Cream the butter until it is soft and pale.
Cream the butter until it is soft and pale.
- Beat in the sugar and the orange rind until smooth.
- Gradually add the alcohol and beat into the butter until it is well incorporated.
- Put the butter in the fridge for a couple of hours or until it hardens.
- The butter will melt on top of your warm pud.
PS Blogger keeps losing the formatting on this post - boooo - apologies!
No comments:
Post a Comment