Alison Holst's Brandy Butter (Hard Sauce)
This sauce is very rich and extra good when served with plum pudding
- 125gms softened butter
- 2 C icing sugar
- 1 Tbsp brandy
- ½ tsp vanilla
Beat or food process all the ingredients together until light and creamy. Refrigerate until required in a covered container, lasts 3-4 weeks if desired.
Take from the refrigerator early on the day it is required, stir with a fork to lighten the mixture, and pile it into small serving bowls. Keep these in a cool room (but not the refrigerator) until required. Serve a spoonful on each slice of hot pudding.
Replace brandy with rum.
Use twice as much brandy or run for a stronger flavour.
For a slightly grainy sauce, replace 1 cup of icing sugar with 1 cup of caster sugar.