Brandy butter

Makes enough for 1 pudding

Saturday 04 December 2010 14:19 GMT

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

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.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Stay up to date with notifications from The Independent

Thank you for registering

Brandy butter

Makes enough for 1 pudding

Join our commenting forum

Thank you for registering