Cookery: BrandyButter – A Quick Recipe
British Red

Not sure if you have this in the US so I thought I'd post it up since its a winter favourite over here and I'm up to elbows in making pickles and preserves and chutneys this week. If you eat "brandy butter" then I've wasted a few spare minutes - if not - try it on mince pies or christmas pudding. It melts into a brandy sauce all over a warm dessert.

You will need

Half a pound of butter
1 pound of confectioners / icing sugar
4 oz of light soft brown sugar
6 tablepoons of brandy
Leave your butter out of the fridge for a few hours! Then "cream" it with a fork ontil it becomes soft and pliable in a bowl

Add a splash of brandy and a shake of sugar and cream in it well.

Keep adding the sugar and brandy a little at a time until all the ingredients are beaten to a smooth cream

Spoon the brandy butter into jars stirring gently to avoid air pockets. Use cool jars not warm as you don't want to melt the butter - the brandy will act a sa preservative in any case.

Originally of course this was done when brandy seemed to pop up in the remote coves of my childhood with bothering the Revenue with all that fiddly tax stuff. That of course never happens any more.....on a sailboat.....on a dark night.....

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