Having just come home after spending a very pleasant few days in Stratford on Avon I am in a Christmas mood. Stratford is a beautiful place at any time of year but with snow still glistening on the thatched roofs,the water in the lock frozen solid and the abundance of Christmas trees and festive decorations it was picture postcard perfect. So in honour of the fast approaching holiday I am going to start posting some Christmas recipies.
Brandy butter recipe.
8 oz softened unsalted butter.
6 0z light brown (muscovado) sugar.
4 fl oz brandy.
Method.
Place the room temperature butter into a large bowl and whisk with an electric beater until it is light and fluffy. Add the brown sugar a little at a time whisking continually, then drizzle in the brandy. Keep whisking until the mixture is smooth and creamy. If the mixture starts to separate simply add a little more sugar. This brandy butter will keep for a week in the fridge but remember to take it out an hour before you want to use it. You can make a vegan version of this by using vegan spread, but I won't lie to you it really doesn't taste the same. You can improve it a little by adding a small amount of cinnamon to the sugar.
No comments:
Post a Comment