Alison Holst's Brandy Butter (Hard Sauce)

This sauce is very rich and extra good when served with plum pudding

Ingredients

• 125gms softened butter
• 2 C icing sugar
• 1 Tbsp brandy
• ½ tsp vanilla

Method

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.

Variations:

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.