Brown Sugar Brandy Butter

You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk.

When you have a pale smooth mixture you can gradually add the brandy, a little at a time, beating well after each addition. Taste and add more brandy if you think it needs it! Then place the butter in a container and chill thoroughly before serving. It is important, I think, to serve this very cold so that it can provide a wonderful contrast to the hot mince pies or pudding.

It will keep for 2-3 weeks in the refrigerator so it's not really worth freezing.