One of the best things about this time of year is the eating of brandy butter – nothing in the world tastes better than when this boozy, soft butter hits a steaming hot Christmas pudding. It's one treat that I think should be reserved only for this time of year – otherwise the feel of its absolute indulgence might somehow be diminished.
Enough for one fairly small Christmas pudding
175g/6oz unsalted butter
150g/5oz icing sugar
2 tbsp Armagnac
Dice the butter into small pieces and allow to soften slightly, then place in a food processor along with the icing sugar. Blitz until the butter is very smooth and slightly lightened in colour (or beat by hand with a wooden spoon). Then add the brandy, purée once more, then spoon into a bowl and place in the fridge until ready to use.Reuse content