MARY BERRY'S BRANDY BUTTER
Use any left over brandy butter on muffins or as a sponge sandwich filling with added chopped stem ginger or delicious on crumpets.
Provided by Mary Berry
Categories Other
Yield Makes approx. 110g/4oz
Number Of Ingredients 4
Steps:
- Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar).
- Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again.
- Serve with the Christmas pudding or even as a cheeky addition to a mince pie.
BRANDY BUTTER
Not just for Christmas pud, our easy brandy butter goes perfectly with mince pies or spread over toasted panettone for a luxurious seasonal treat
Provided by Good Food team
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.46 milligram of sodium
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