Brandy Butter

Do you think of Brandy Butter as a bit odd? Or does it take you back to childhood Christmases and nicking spoonfuls out of the fridge?

I’m in the latter category.

In fact I only ever remember surreptitiously eating spoonfuls of it when no one was looking as I have never been a fan of mince pies or Christmas Pudding. But as I have made my first ever Christmas Pudding this year and I seem to be ‘coming around’ to the concept of mince pies since I started making my own, I decided to make some brandy butter for its proper application.

It’s what is referred to as a ‘hard sauce’ as when you spoon it’s seemingly unyielding firmness on to a hot pudding, it melts into a river of buttery, brandy rich goo.

You all know how much I like a bit of buttery goo.

It only has these three ingredients in, plus a splash of lemon juice and zest if you fancy. Just beat the soft butter until pale and creamy, then gradually add the sugar and then the brandy and refrigerate.

• 150g soft butter
• 150g sugar (brown, or golden)
• 3 tablespoons of brandy

X-Rated photos of brandy butter slowly melting over hot Christmas Pudding and warm mince pies to follow in due course.