Hello everyone! The Holidays are here and I am always surprised at how fast they come and go. I know I say that every year so it must be me! Today I have a super quick recipe that you can use on so many things but it can save you if you hate the taste of fruitcake and you have to eat it. You know, when you’re grandma brings one over and sits there watching you while you try to swallow it. As a disclaimer I have tried several fruitcakes that I actually enjoy but usually that isn’t the case. The remedy can be found by looking back to a place where fruitcakes and their cousins abound, England. They serve Figgy pudding, Christmas Cakes, Minced Pies, (I love minced pies!). They make many things with fruits in them, so along the way someone came up with the brilliant idea of making Brandy Butter, aka.. hard sauce as it’s known in the states. It’s very simple to make and you can spread it on just about any fruit cake or pudding or even a plain old cracker and it’ll give it a nice punch!
There are a couple ways to make it. One way you use boiling water and mix it with the brandy, but that’s an extra step in my opinion, so we’re going with option two. We’re skipping the boiling water and adding 2 extra tablespoons of Brandy just because we can, and it’s Christmas time! Follow this simple recipe below and you may find that it becomes a new favorite for many blah desserts.
- Brandied Butter
- 1 stick of butter your choice salted or unsalted (most recipes use unsalted)
- 1 Cup powdered sugar
- 3-5 tablespoons of Brandy
- Using an electric hand mixer beat the butter until it becomes light and creamy
- Add the powdered sugar and beat until all the sugar is well incorporated
- Add the Brandy and beat a little more… DONE!
- If the mixture curdles keep adding a little powdered sugar until everything binds back together
- Place in a nice serving dish and store in the fridge until ready to use.
- You can also experiment with another liquor. You might try a whiskey or bourbon or rum.
This simple recipe may help you discover that you actually love Figgy Pudding with brandied butter. Served warm it certainly does have a touch of nostalgia attached to it. I hope you give this recipe a try, then experiment with putting the brandied butter on various desserts. Please send me an email and let me know what else brandied butter makes taste better. Thanks again for stopping by and until next time, Boone Appétit!
