Embarrassed to ask - How do you use brandy butter

jellyang

Great recipe in the Sommerfield xmas magazine.

1 peeled satsuma
I teaspoon brandy butter
pinch mixed spices

Wrap in tinfoil & bake in the oven for 10 minutes.

Sounds yummy to me

LizEstelle

You can use it on virtually any traditional-type hot pudding!

TKP_3

This year I am trying a variation on brandy butter :

Boozy Caramel Custard
(Good Housekeeping Dec 06)

142ml single cream
150ml milk
3tbsp Baileys
2 medium egg yolks
25g light brown sugar

Heat the cream and milk in a small pan to just below boiling point. Turn off the heat and stir in the Baileys.
Meanwhile use a wooden spoon to stir the egg yolks and sugar together in a bowl. Slowly pour the cream mixture on to the sugar and eggs, stirring to mix everything together.
Rinse out the pan, then pour the mixture back in.
Bring the custard to the boil over a medium heat, stirring constantly with a wooden spoon for 8-10 min until slightly thickened.
Pour into a warm jug and serve with Christmas pudding.

I hope it tastes good

kathyd_2

TKP wrote:

This year I am trying a variation on brandy butter :

Boozy Caramel Custard
(Good Housekeeping Dec 06)

142ml single cream
150ml milk
3tbsp Baileys
2 medium egg yolks
25g light brown sugar

Heat the cream and milk in a small pan to just below boiling point. Turn off the heat and stir in the Baileys.
Meanwhile use a wooden spoon to stir the egg yolks and sugar together in a bowl. Slowly pour the cream mixture on to the sugar and eggs, stirring to mix everything together.
Rinse out the pan, then pour the mixture back in.
Bring the custard to the boil over a medium heat, stirring constantly with a wooden spoon for 8-10 min until slightly thickened.
Pour into a warm jug and serve with Christmas pudding.

I hope it tastes good

I'd skip the milk, cream, eggs and sugar and go straight for the Baileys over the pud

jembie

Thank you so much for this thread Penny watcher!
Last year I got a jar of AWT Brandy butter in my Hamper but it has sat in my cupboard all year because I didn't know what I was supposed to be done with it. I guess I could have Googled but the thought never occurred to me LOL.

There will be another jar of it in this year's hamper so I am now going to go to town with all these lovely yummy sounding ideas.

Thanks to everyone who has replied even though I didn't ask the Question :T :j

kethry

I'm gonna come over all scrooge like now, but i cannot fathom for the life of me why anyone BUYS brandy butter!!!! :mad: :mad: :mad:

has anyone sat down and looked at the recipe for it?

butter - brown sugar - brandy. thats it. or rum, if you'd rather rum butter. If you can make a victoria sponge you can make brandy butter. You can even make it a week or two in advance. All you do is cream equal amounts of unsalted butter with brown sugar, till it goes lighter brown and fluffy, then add the brandy. Keep going til it tastes how you like it. spoon into a container and chill.

thats it.

it costs maybe.. for a big tub of the stuff, 40 to 50p, esp if you already have the ingredients in... and the supermarkets charge more than a couple quid for a small pot. Its a huge rip off and it makes me so angry... :mad: :mad:

sorry.. rant over...

keth
xx

jembie

I just get it in my christmas hamper...I would never buy it as I never knew what it was for before now.

mikeywills

I love this site, you always get something or someone new that brings new ideas to the table. I have always had brandy butter in the fridge over christmas just for mince pies and christmas pudding(which I find too heavy).

So I really like the sound of a christmas styled bread and butter pudding, some currants and sultanas, coxes apples or other dessert apples(or maybe plums). mixed with cinnamon, all spice, nutmeg, milk and brandy butter.

Not sure if it will work, but I always like a challenge.

Thanks guys.;)

thriftlady_2

Mikeywills another good Christmas-type pudding is a crumble made with apples, bananas and mincemeat. Really yummy and if you like brandy butter it would be great dolloped on top.

Reya

You dip into it straight from the fridge with a sneaky spoon and eat it as-is whenever you feel like a little boozy treat.

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