Saturday 19 December 2009
This is like a traditional brandy butter which you can serve on your Christmas pudding or on mince pies. I've given it a bit of a West Country twist by slipping in some of Julian Temperley's delicious Shipwreck cider brandy (ciderbrandy.co.uk).
250g unsalted butter, softened
2tbsp icing sugar
60-80ml Shipwreck cider brandy
100ml double cream
In a mixing machine or by hand, cream the butter, sugar and cider brandy together until well mixed, then finally add in the cream. You can add more cider brandy to taste. Roll up the butter in clingfilm or greaseproof paper or transfer to little serving pots, cover with clingfilm and store in the fridge until required.
Life & Style blogs
- 1 If these extraordinarily powerful images of a dead Syrian child washed up on a beach don't change Europe's attitude to refugees, what will?
- 2 Senior British politicians tell David Cameron: When dead children are being washed up on beaches – it's time to act
- 3 Make your voice heard: Sign The Independent's petition to welcome refugees
- 4 Refugee crisis: Aylan's life was full of fear - in death, he is part of 'humanity washed ashore'
- 5 German police forced to ask public to stop bringing donations for refugees arriving by train
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