Brandy Butter is one of the recipes I have memories of my mum making to accompany her famous boiled pudding. The subtle crunch of the granules of sugar that hadn’t dissolved yet still brings a smile to my face. For my adaptation, I suggest you use brown sugar as it gives a more caramel flavour and dissolves easily. Other recipes such as my hero Maggie Beer suggest using icing sugar but I find that a little powdery.
One year I won’t dissolve the sugar properly just to strengthen the memory of my childhood Christmas table. haha
Brandy Butter is also known as hard sauce.
Rum Butter (or Brandy Butter)
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup brandy or rum
- 1 tsp cinnamon
- 1 tsp nutmeg
- Whip butter and add brown sugar a little at a time.
- Whip until light and fluffy and sugar has dissolved (or comes close to dissolving, it will continue to dissolve as the brandy is added).
- Add in brandy (or rum) a tablespoon at a time.
- Pour onto a tray lined with baking paper and place in the fridge to harden. Alternatively, you can pour onto baking paper and roll it up twisting the ends like shown in this video.
- When ready to serve, take out of the fridge and chop into serving sizes (about a spoonful).
Brandy butter will soften at room temperature, and melt almost instantly when served on top of a slice of warm Christmas pudding.