Brandy butter

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. My version includes darkContinue reading “Brandy butter”

Christmas pudding

You might question whether this meets the criteria for inclusion as an established family favourite: although it’s served every year at Christmas, some of you eat it only under sufferance and I’ve made it just twice myself. Nonetheless, it is traditional British fare, an important piece of culinary history, a cultural artefact, and pretty impressiveContinue reading “Christmas pudding”