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BRANDY BUTTER RECIPE
Brandy butter is a perfect accompaniment with sourdough Xmas pudding.
INGREDIENTS
Makes about 200ml
- 100 gm of butter, softened
- 100 gm unrefined brown sugar
- 2
tablespoons brandy
INSTRUCTIONS
Beat softened butter in a bowl with a wooden spoon or whisk using an electric beater. Add sugar a little at a time until the mixture is smooth and creamy.
Beat in the brandy a little at a time. If you add the brandy all at once the mixture will probably separate. Store the brandy butter in the refrigerator until needed. Serve at room temperature.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
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