Brandy Butter for Christmas Pudding
Brandy Butter for Christmas Pudding is a simple mixture of butter, icing sugar and brandy, beaten until pale and soft enough to spoon. A little vanilla rounds out the flavour, while salted butter keeps the sweetness in check. Put a small spoonful on warm pudding and let it melt into the fruit and crumbs.
For a hot South African Christmas, make it ahead and keep it in the fridge rather than leaving it beside the pudding all afternoon. Serve a small chilled bowl at the table and keep any extra cold until needed. You only need a modest dollop per slice, so this batch comfortably serves twelve. No stove space is needed, which is welcome when Christmas lunch is already under way.
Ingredients
Instructions
- 1Place the softened butter in a mixing bowl. It should yield to a finger press but not look shiny or oily; if the kitchen is very hot, refrigerate it briefly before starting.
- 2Beat with an electric hand mixer for 2–3 minutes, scraping down the bowl, until pale and creamy.
- 3Add the sifted icing sugar in three batches. Mix each batch on low speed first to prevent a cloud of sugar, then beat until fully incorporated.
- 4Beat in the vanilla essence. Add the brandy 5 ml at a time, beating well after each addition so the butter takes it up without separating.
- 5Scrape down the bowl and beat for another minute until smooth and fluffy. If the mixture looks greasy or begins to split, chill it for 10–15 minutes, then beat again briefly.
- 6Spoon into a small serving bowl or airtight container, cover and refrigerate for at least 1 hour until firm. The chilling time is additional to the preparation time.
- 7Remove from the fridge about 5–10 minutes before serving, or just long enough to scoop. Serve small spoonfuls alongside warm Christmas pudding and promptly refrigerate any extra.
Nutrition (per serving)
- Calories
- 134 kcal
- Carbohydrates
- 12.6 g
- Protein
- 0.1 g
- Fat
- 8.5 g
- Saturated fat
- 5.4 g
- Sugar
- 12.3 g
- Fibre
- 0 g
- Sodium
- 67 mg
- Cholesterol
- 22 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the brandy butter up to 5 days ahead and refrigerate in an airtight container. Keep it covered so it does not pick up fridge smells.
- For a hot South African Christmas, serve a small amount at a time and replenish it from the fridge. Keep the serving bowl out of direct sun.
- Freeze for up to 2 months in a sealed container. Thaw overnight in the fridge, then let it soften slightly and beat briefly if needed.
- For neat individual portions, scoop small dollops onto a lined tray, chill until firm and transfer to a covered container. Add them to warm pudding just before serving.
Frequently asked questions
Can I make it without alcohol?
Yes. Omit the brandy and retain the vanilla essence for a simple vanilla butter. Do not replace the brandy with the same volume of water; the mixture will be firmer but still easy to serve once slightly softened.
Why has my brandy butter split?
The butter may be too warm, or the brandy may have been added too quickly. Chill the mixture for 10–15 minutes, then beat briefly. Starting with cool, softened butter and adding room-temperature brandy a teaspoon at a time helps prevent splitting.
Does the alcohol cook off when served on pudding?
No. This is an uncooked accompaniment, and warm pudding does not remove the alcohol. Label it clearly and offer the alcohol-free version to children and anyone avoiding alcohol.
