The essential accompaniment to Christmas pudding, brandy butter is easy to make and keeps for ages in the fridge. I’ve learned from bitter experience not to go in too heavy with the brandy: it’s liable to split the mixture, which will still taste fine but will look, unappetisingly, like scrambled eggs. If it does split, just sift in more icing sugar and beat until it’s smooth again. My version includes dark brown sugar and orange, echoing elements of the pudding, which, if flambéd with extra brandy, will provide the desired extra kick of booze.
120g unsalted butter, at room temperature
120g icing sugar
60g dark brown sugar
zest of ½ orange + 1-2 tbsp orange juice
3 tbsp brandy
Using an electric hand whisk, mix up the butter and sugars until soft and well combined. Add the orange zest and juice, whisk again and then incorporate the brandy a tablespoon at a time. Pile into a serving vessel and chill until you need it, but give it a good hour out of the fridge to soften up before serving.
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