Brandy butter Recipe
Ingredients
185g butter, at room temperature
1 large orange, rind finely grated
120g (1/2 cup) pure icing sugar
100ml (1/3 cup) brandy
Brandy butter Recipe
Method
Step 1
Line base of a shallow 23cm (base measurement) round cake pan with non-stick baking paper.
Step 2
Use electric beaters to beat the butter and orange rind in a medium bowl until pale and creamy. Gradually add the icing sugar and beat well after each addition until the mixture is light and fluffy.
Step 3
Gradually pour in brandy, beating on low speed until well combined. Spread brandy butter into the lined pan, cover with foil and place in the fridge for at least 1 hour to chill or until firm to touch.
Step 4
To serve, use a 5cm star cutter to cut the butter into 10 portions. Serve with the steamed Christmas pudding
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