So, December is here. That means just one thing, doesn’t it? A month of dark nights, planning, spending and stressing. If its your turn to cook on Christmas Day, we have a cheeky little twist on a Brandy Butter recipe for you that should wrap up dinner with a flourish. Although Brandy Butter is as old as the hills and a firm family favourite with Christmas Pudding, Kate in the office makes it with dark Rum. It works! Why do you need this recipe? It’s takes about 30 mins to make, is quirky, and most importantly you can make it now and leave it in the fridge for weeks. It’ll be one less thing to panic about on the 25th.
Ingredients: 250g Butter, 500g Icing Sugar and some Dark Rum.
(Some for the recipe, and the rest for you)
Stage 1. Leave the butter out so it warms to room temperature. (I left mine out overnight) If you don’t have the time, cut it into smaller chunks as it will warm up quicker. It’ll make your life a whole lot easier.
Stage 2. Blend the butter with a Wooden Spoon. The tea towel stops the bowl moving when you stir.
Stage 3. Add a little of the icing sugar at a time, stirring until the sugar disappears into the butter. Hard work, isn’t it? You “could” use a blender….
Stage 4. When you’ve added all the Icing Sugar and mixed it all in, the contents of your bowl should look like this.
Stage 5. The fun bit; time to add the alcohol. If you’re not brave and don’t like change, add Brandy instead of Rum. Add a little at a time, stir carefully, tasting frequently until it’s just right. Stir until smooth and creamy in texture.
Stage 6. Portioned up into our 2oz Clear Deli Pots. Perfect gift / taster size!
It’ll last in the fridge forever, and the bragging rights are all yours for making something unique. This recipe makes approx 600g, although I did “taste” more than I usually do.
Kate
