Smooth, rich and gently warming, homemade brandy butter is the perfect finishing touch for Christmas pudding, mince pies and fruitcake.
It also makes an indulgent topping for toast, crumpets, pancakes and waffles. Make the night before and unveil when it’s time for pudding.
Beat the softened butter in a bowl until light and smooth. Add both sugars, the vanilla seeds and the brandy or cognac, then beat until fully combined. If the mixture begins to curdle, beat in a little extra icing sugar until smooth.
Spoon into a small dish and sprinkle with flaky sea salt. Alternatively, transfer to an airtight container and chill for up to 2 weeks. Bring to room temperature before serving.
Fiery and crisp chicken tender strips made delightfully crisp with a dusting of polenta.
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There is nothing more tasty than a warm, chewy chocolate chip cookie straight from the oven. Our recipe is simple yet delicious!
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