Traditionally served with Christmas Pudding, this brandy butter sauce is simple to make and will work with any fruit pudding at any time of year.
Serves 6 (doubles easily)
100g muscovado sugar
75ml good brandy
1 teaspoon of orange peel, grated (optional)
1. Beat the butter with half the sugar. Add the rest of the sugar and the other ingredients and beat again, until it is creamy and everything is combined.
This is a recipe we found in an old Good Housekeeping book. It’s a good alternative to Brandy Butter.
3 egg yolks
300ml double cream
45ml (3 tablespoons) golden syrup or runny honey
30ml (2 tablespoons) honey
1. Beat the egg yolks until creamy. Whip the double cream until firm.
2. Warm the syrup or honey briefly – don’t boil it or it will curdle the cream. You just want a little heat to ‘cook’ the yolks.
3. Stir all the ingredients together and cover and place in the fridge overnight. Remove 30 minutes before serving.
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