Our favourite brandy butter recipe from our friends at Roddas, perfect with this year’s Christmas pud, or even on it’s own! It is Christmas after all.
175g Rodda’s butter at room temperature
150g icing sugar
4 tbsp brandy
113g pot Rodda’s clotted cream
Cut the butter into small chunks and place in a food processor. Allow to soften slightly, it must be creamy and at room temperature or the mixture will split.
Add the icing sugar and blend until smooth.
With the machine running, very slowly drizzle in the brandy a tablespoon at a time, do not rush this or the mixture will curdle.
Turn the butter into a bowl and very gently fold in the clotted cream, do not over mix.
Chill until ready to serve.