As a young girl, my nana would only ever have hard brandy sauce and runny cream with her Christmas pudding an, while it is incredibly rich, to me, it is still the only way to have this festive treat.

Ingredients

• 250 grams butter, softened
• ¾-1 cup icing or caster sugar
• ½ cup brandy

Method

1. Cream the butter and sugar together well until it is light and fluffy. Slowly beat in the brandy so that it is evenly mixed in and the mixture does not separate; it should be light and fluffy.
2. Pile into a bowl to serve, or refrigerate for one hour or until the mixture is a little firmer. If served too soft, the brandy butter can seem greasy.

Cooks Tips

Variations: - Use whisky or um in place of brandy. - Add the grated rind of an orange.