Brandy Butter or Rum Butter

Brandy Butter or Rum Butter - MS Word document for downloading

For some reason (probably because I prefer brandy!), we always have Brandy Butter with the Mince Pies and Christmas Pudding. You can just substitute rum, if you want to. I usually make it using an electric hand whisk.

I have tried a few recipes and have three to offer you. If you don’t know which to try, make up one that uses the type of sugar you already have, or are buying for some other dish. The amount of brandy or rum is a guide only - you can have great family fun with everyone tasting and probably shouting “more!” The recipes say these quantities are for 6-8 people. That may be enough for the Christmas Pud, but you may want to double the quantity to have some for the mince pies!

You can store it in the fridge for two weeks, or three months in the freezer. As I like to get everything organised beforehand, I take the butter out of the freezer on Christmas Eve and leave in the fridge overnight. Spoon into the serving dish and fluff up the surface before serving. Remove from the fridge 30 minutes before needed. At the last minute, you could decorate with half a cherry and angelica diamonds, or fresh bay leaves or holly leaves, covered in a little egg white and sprinkled with caster sugar.

Preparation time: 5 mins - 10, with the family tasting!

Brandy Butter (from “Good Housekeeping”)

Ingredients and Shopping List.

• 125g (4oz) unsalted butter
• 125g (4oz) icing sugar
• 25g (1oz) ground almonds
• 30ml (2 tablespoons) brandy
• 60ml (4 tablespoons) double cream

Method.

1. Cream the butter.
2. Gradually beat in the icing sugar, ground almonds and brandy.
3. Gently stir in the cream.
4. Transfer to storage container.
5. Cover and refrigerate or freeze.

Brandy Butter ( from “Fast Freeze” by Mary Cadogan)

Ingredients and Shopping List.

• 115g (4oz) unsalted butter
• 75g (3oz) caster sugar
• 50g (2oz) light muscovado sugar
• 3-4 tablespoons brandy

Method

1. Beat the butter until creamy.
2. Beat in the sugars a little at a time.
3. Gradually beat in the brandy.
4. Transfer to storage container.
5. Cover, refrigerate or freeze.

Brandy Butter (from “Women’s Institute Complete Christmas”)

Ingredients and Shopping List

• 115g (4oz) unsalted butter, softened
• 115g (4oz) muscovado sugar
• 3-4 tablespoons brandy

Method.

1. Place the butter and sugar together in a bowl.
2. Cream together until the mixture is light and fluffy.
3. Stir in the brandy.
4. Transfer to storage container.
5. Cover, refrigerate or freeze.