The second of our series, Mrs Jones brother, Graham, shares his deliciously decadent homemade boozy brandy butter, perfect to accompany a Xmas Pudding.
Recipe for Brandy Butter
Always read the recipe twice to ensure that you have all the ingredients and understand what you need to do. I’m notorious for missing things out!
200g unsalted butter
200g soft light or dark brown sugar
Brandy to taste – you might prefer to use rum.
Ensure butter is at room temperature.
Cream butter and sugar till pale, soft and fluffy. This can take 5 – 7 minutes.
Add brandy to taste and beat well.
The butter should appear creamy smooth in texture and the colour of a milky coffee.
Brandy butter will keep for up to 2 weeks in a sealed container in the fridge. It can also be deep frozen.
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