A classic accompaniment to Christmas pudding, brandy butter is a deliciously rich and tasty addition to many more desserts.
Servings: 6 approx, pos more/less
- 4 oz unsalted butter 110g, 1 stick, slightly softened
- 3 tbsp confectioners sugar icing sugar
- ½ orange zest fine ie from ½ orange, or from a clementine
- 2 tbsp brandy
Roughly chop the butter and cream together the butter, icing sugar and orange zest - I usually use a hand blender.
Gradually add the brandy and stir to combine. If it doesn't mix in then give a quick mix with the blender.
Store in the refrigerator until ready to use (will keep for a few days), bringing out a bit before you need it to allow it to soften. Stir before serving.
Calories: 163kcal | Carbohydrates: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 2mg | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 1.3mg | Calcium: 5mg