Makes enough for 1 pudding
Saturday 04 December 2010
This may just be my favourite thing of all about Christmas – cold, sweet, rich butter slipping down the side of a steaming Christmas pudding. Don't use caster sugar; it will give the butter a grainy consistency.
200g/7oz unsalted butter, softened
400g/13oz icing sugar
3 tbsp Armagnac
Place the butter and icing sugar in a food processor and blitz until smooth. It should have a luxurious consistency and drop easily from a spoon. Stir in the brandy. Place in a bowl and chill in the fridge until ready to serve.
Look beyond the usual shows for the best festive telly
The battle for control of Stieg Larsson's £30m legacy
Geoffrey Macnab does not like the comedian's big screen debut
Michelle Nijhuis' daughter insists (s)he is, and she learnt a valuable lesson on gender in books
Life & Style blogs
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Potential revolution in cancer treatment voted breakthrough of the year by scientists
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- 2 Christmas comes early: Justin Bieber is 'retiring from music'
- 3 Iain Duncan Smith leaves Commons food banks debate early
- 4 Cycle death inquest: Boyfriend hugs driver of 32 tonne tipper truck that killed his girlfriend
- 5 Burglar steals video tapes of child abuse, hands them into police
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