Brandy Butter, Brandy Sauce and Rum Sauce Recipes for Christmas

This kind of mixture is known as 'Hard Sauce' in the US and can actually be made not only with brandy, but rum and sherry too. The finished mixture can can be stored in the freezer in advance or refrigerated for up to four days beforehand.

Ingredients:

• 50 g/2 oz butter
• 125 g/4 oz icing sugar
• 1 egg
• 50 g/2 oz ground almonds
• 1 dessertspoon brandy
• 150 ml/¼ pint double cream (in the UK double cream must contain 48% fat. This means it can be whipped up easily and also can be used for piping).

Directions:

1. Cream the butter with the icing sugar using soft but not melted butter.
2. Beat in the egg together with the ground almonds.
3. Whip up the cream until it forms soft peaks, then beat in the brandy.
4. Fold this whipped cream/brandy mixture into the creamed mixture
5. Before using, refrigerate for at least one hour or overnight if possible.

Smear generously over Christmas pudding and/or mince pies.

Unlike the recipe for Rich Brandy Butter, this recipe is very basic. However, it is still delicious and, as a bonus, it is also economical.

Ingredients:

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

Directions:

1. Cream the butter until it is white
2. Gradually beat in the sugar
3. Add the brandy 1 teaspoon at a time, making sure to beat each teaspoon in thoroughly. If the mixture shows signs of curdling, do not use the rest of the brandy.
4. The sauce should become white and foamy.
5. Transfer the sauce to a small serving dish and place in the refrigerator to become firm (i.e. buttery).

Again, serve with Christmas pudding and/or mince pies.

Ingredients:

• 40 g/1½ oz cornflour
• 600 ml/1 pint milk
• 40 g/1½ oz sugar
• 2 tablespoons of rum (or more!)

Directions:

1. Blend cornflour with 2 or 3 tablespoons of the cold milk
2. Heat the rest of the milk. When it is near boiling point pour a little over the cornflour mixture.
3. Stir and return it all once more to the pan.
4. Sweeten with the sugar.
5. Bring to the boil and simmer for a few minutes, stirring constantly.
6. Add the rum.
7. Keep the sauce hot in a serving jug.