Prep 10 mins
Cook 0 mins
In the UK it's almost compulsory to serve Brandy Butter as an accompaniment to mince pies and Christmas pudding. This recipe was included in a Sainsbury's magazine Christmas supplement (December 1998), but don't just wait for Christmas; this is lovely at any time of year, especially with hot or cold apple pies and fruit crumbles. Go on, treat yourself! Recipe Posted for Zaar World Tour 2005.
- 4 ounces unsalted butter
- 4 ounces superfine sugar
- 2 tablespoons brandy (or rum if you prefer)
- 4 ounces ground almonds
- 1 grated orange, zest of
- 1 teaspoon orange flower water
- Cream the butter and sugar together in a bowl until light and fluffy, until the mix is almost white in colour, (keep whisking, then whisk some more).
- Ad the brandy (or rum), almonds, grated zest and orange flower water and fold through the butter mix.