Mary Berrys Brandy Butter Food

MARY BERRY'S BRANDY BUTTER

Mary Berry's brandy butter image

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

Ingredients

110g/4oz unsalted butter, softened
85g/3oz light muscovado sugar
85g/3oz icing sugar, sieved
3 tbsp brandy or cognac

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

Brandy butter image

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

Ingredients

200g salted butter, softened
175g icing sugar
1 tsp vanilla paste, or seeds scraped from 1 vanilla pod
5-7 tbsp brandy

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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