Brandy butter

I think I might have added too much brandy to my brandy butter. But by the time the brandy butter is needed, the cook needs brandy. She has burned her fingers on all manner of hot dishes, steamed open her pores over the boiling vegetables, cried salty tears into the gravy and pulled crackers with gusto while her varicose veins throb silently under the table. Although the cook doesn't clear up, she has to oversee the clearing up, otherwise all leftovers will be thrown away and there will be nothing to eat for the next week. She then has to round everyone up and back to the table and carry a flaming pudding, risking hair, eyebrows and textiles. When the fire goes out, at least half of the diners will say "I don't really like Christmas pudding"...

Brandy butter

Brandy butter

Make yours now and keep it in the fridge until Christmas day. It's really very simple. For 8 people, beat together 6oz (175g) butter at room temperature and 6oz (175g) sugar until fluffy. Then add 5 tablespoons of brandy, one at a time. Substitute rum for brandy if you like; use salted or unsalted butter, and any kind of sugar. I used salted butter and unbleached caster sugar.