- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Brandy butter in the UK, known as hard sauce in the US, is popular at Christmas time and served with mince pies, Christmas pudding or anything else usually made with dried fruits. How far back it dates is a bit of mystery as the Oxford English Dictionary mentions that the first written record of ‘brandy butter’ was in 1939. Other versions of a flavoured butter served with Christmas pudding and mince pies was doubtless known by another name as I’m sure it must date back further. Whatever its origins, brandy butter is naughty, but very nice. Although it is easy to make, the over enthusiastic addition of too much brandy may result in curdling. Fortunately, this is easily rectified by adding more icing sugar.
- 125g unsalted butter, softened
- 125g icing sugar
- 1 tbsp boiling water
- 3 tbsp brandy
Put the butter in a bowl and gradually mix in the icing sugar. Mix in the water and the brandy until smooth. Chill until required.