Brandy butter, Brandy Sauce and Rum Sauce

You will need:

75g / 3 0z unsalted butter
75g / 3 oz fine caster sugar
2 to 3 tablespoons brandy

Method:

Cream butter till white.  Beat in sugar gradually. An electric beater does this very well. Add Brandy 1 teaspoon at a time, beating thoroughly.  If it looks like its starting to curdle do not add all theBrandy.  The butter should be soft and light but firm. Pile into a small serving dish and sprinkle the top with caster sugar.  Place in the fridge or a cool place to firm up.  Serve with Christmas Pudding (Plum Pudding) and mince pies or mince tarts.

This is a delicious cream based cold version. A hot version can be made following the recipe below for rum sauce and using Brandy instead.

You will need:

300 ml / 1/2 pint double cream (thick cream)
1 tablespoon Brandy
25 g / 1 oz soft brown sugar
1 egg white

Method

Whisk the cream till it starts to thicken.  Add Brandy and sugar and whisk till thick.  Whisk egg white in another basin with a clean whisk, till stiff. Fold into the cream mixture using a metal spoon.  Turn into a serving dish.

Serve with Christmas Pudding.

You will need:

40 g / 1 1/2 oz cornflour
600 ml / 1 pint milk
40 gl/ 1 1/2 oz sugar
2 tablespoons Rum or more if liked

Method:

Blend cornflour with 2 to 3 tablespoons of the milk and mix till smooth. Heat the rest of the milk and when near boiling point pour it onto the cornflour mixtue. stir very well then put back in the pan and return to the heat. Add the sugar. Bring to the boil and cook a few minutes stirring all the time. Add Rum and pour sauce into a jug. Serve immediately with Christmas Pudding.(Brandy or sherry sauce can be made in the same way)