Brandy Butter Recipe (2024)

FAQs

What do you eat brandy butter with? ›

If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie.

Brandy butter is a mixture of butter, sugar and alcohol, sometimes known as a "hard sauce". It is traditionally served with Christmas pudding and is also wonderful with warm mince pies.

The name of hard sauce (aliases: brandy butter, rum butter, Senior Wrangler sauce) is a bit misleading, as the dish has more in common with a melt-in-your-mouth butter mint than a drizzly glaze.

Brandy butter uses caster sugar, giving the whipped unguent a pleasing graininess that dissolves on the tongue, part of the charm and a foil to the sticky pudding. There's an argument that brandy cream does a slightly better job though, as cream is much higher in milk sugar - lactose - than butter.

Most primary (also called "base") liquors like whiskey, brandy, rum, gin, tequila, and vodka, have an almost infinite shelf life if left unopened. That's because they don't have much sugar and, unopened, aren't at risk of any oxidation.

Are you over 18? This is an age restricted product.

Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.

My top tips for making brandy butter sauce

No problem - the brandy can be easily substituted for another alcohol. Dark rum (not white), cognac or whiskey would all be good.

Why is it called hard sauce? ›

The finished "sauce" is quite stiff (essentially like whipped butter) and is spooned over warm desserts where it will begin to melt into more of a saucy texture. However, don't expect hard sauce to ever reach a pourable consistency.

Tesco Finest Brandy Butter 200G - Tesco Groceries.

A traditional accompaniment to Christmas pudding and mince pies, brandy butter is made with unsalted butter, sugar and brandy. It can be bought ready-made in pots and jars or made at home. Try this easy recipe for traditional brandy butter; perfect for slathering over mince pies or Christmas pudding.

Douse the pudding

Pour the lit brandy over the top of your Christmas pudding – the flames will transfer and – voilà! – a spectacularly festive flaming pud.

Storage Refrigerate after opening and consume within six weeks and by the date shown.

Seafood Dishes - Pair pear brandy with seafood like scallops or shrimp. It's a nice combination that mist people will enjoy. Cured Meats - Include pear brandy in a charcuterie board with cured meats like prosciutto, salami, or pancetta. The brandy's sweetness complements the savory meats.

Here are some brandy mixed drinks to consider: Brandy Sour: Cognac, lemon juice, sugar syrup, bitters, and pasteurized egg whites. Brandy Highball: Cognac, ginger syrup, and sparkling fruit juice. Brandy Sidecar: Cognac, triple sec, and lemon juice.

Although the pud is undoubtedly the star, all that rich, fruity filling needs a dollop of something creamy and cool to serve alongside. Pour over double cream, spoon on thick clotted cream or serve with a scoop of vanilla ice cream for a quick win, or whip up your own boozy brandy butter for ultimate indulgence.

Brandy is usually served in a wide-bottomed, short-stemmed glass at room temperature. To fully enjoy the brandy, hold your glass in your hands before taking a sip. This will only enhance the taste of the drink. You should drink brandy slowly and keep it in your mouth for a while before swallowing.