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.
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