- Dish type
- Dessert sauces
- Brandy butter
A smooth and creamy brandy butter that you can make ahead of time and keep in the fridge. Add a teaspoon of orange zest if you wish!
6 people made this
- 110g butter, softened
- 100g caster sugar
- 60g soft brown sugar
- 4 tablespoons brandy
MethodPrep:10min ›Ready in:10min
- Beat butter in a bowl until soft and light. Gradually blend in caster sugar and brown sugar. Mix in brandy. Spoon into a ramekin, small dish or jar. Cover with a lid or cling film and keep in the fridge for up to 2 weeks.
Reviews & ratingsAverage global rating:(3)
Reviews in English (1)
Brandy butter recipe - Recipes
Want to increase the taste of your Christmas Pudding? Well, why look for anything, when you can easily prepare the Brandy Butter at home! This is an easy-to-make side dish recipe, which is otherwise known as the hard sauce. It can be prepared with easily available ingredients such as unsalted butter, brandy, icing sugar and boiling water. The smooth and lush texture of this lip-smacking sauce recipe is just what you need to give those simple homemade recipes a special kick. You can serve this delectable recipe as a cheeky addition to the mince pie or refrigerate until required. This mouth-watering brandy butter will be an instant hit among people of all age groups. You can use this butter on your bread with your soup, or as a dip for your pies and puddings. So, you can serve this scrumptious recipe at the next family dinner and oh, don't forget to pocket all the lovely compliments. So, go ahead and get cooking!
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Kentucky Butter Cake With Rum or Brandy?
For me, Rum wins hands down! My preference is a bit of rum extract. It just gives the cake a nice hint of warm rum flavor that goes so great with the butter vanilla flavor. Some people opt to replace the water in the recipe with Rum for an even deeper rum flavor or brandy or brandy extract.
Kentucky butter cake is known for being super moist and tender, thanks to all that buttery syrup that oozes between the crumbs. It’s the perfect cake for shipping since it stays moist for so long.
Brandy butter recipe
Nothing beats that moment when a score of home-spun mince pies appears fresh from the oven for a table of familiar gannets. They may look a little wonky and crumbly, the pies, but when the lids are flipped off for a dollop of brandy butter all is evidently quite right.
- 125 g Unsalted butter, at room temperature
- 125 g Caster sugar
- 4 tbsp Brandy
- 4.4 oz Unsalted butter, at room temperature
- 4.4 oz Caster sugar
- 4 tbsp Brandy
- 4.4 oz Unsalted butter, at room temperature
- 4.4 oz Caster sugar
- 4 tbsp Brandy
- Cuisine: British
- Recipe Type: Accompaniment
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 6
- Blend the sugar and butter together in a magi-mix until smooth and soft.
- Then gradually add the brandy, tasting as you go.
- Put the brandy butter in the fridge and serve very cold, so it's almost like an ice-cream accompaniment to the hot mince pies.
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This pudding was very good. I made it with gluten free breadcrumbs and omitted the cherries, using figs and dates. I made it about two months before Christmas, wrapped it well and kept in the freezer. Thawed then rewarmed in the oven as we ate our Christmas dinner.
Started with the basic recipe, but substituted raisins for the currants, dried cherries for the candied cherries, candied citron for part of the candied orange peel, and chopped pecans for the chopped almonds. I didn't care for the brandy butter created by the recipe--my own hard sauce would have been better. This was the dessert to Christmas dinner this year and was deemed a success by all.
This truly lives up to the 4 forks rating. Easy to make and delicious. I only wish someone could come up with the answer of how long it would keep. San Diego
On a lark, a made this as our dinner group's Holiday party dessert. There was no need for the back-up plate of cookies and candies that I also made. As I was in the kitchen putting the holly around the pudding, the guests were seated in the Victorian dining room singing "bring us some figgy pudding". The lovely blue flames from the brandy made a wonderful presentation. In addition to the currents, I used equal amounts of dried cherries, figs and prunes zest of a large orange instead of candied orange and apple brandy instead of rum. Where we expected a typical fruitcake we were pleasantly surprised as it was quite tasty even bringing on requests for seconds. This was worth the cost of the pudding pan. It made a spectacular presentation, a visual delight and tasty too. Try it.
The flavour was sublime, the receipe easy, and just as good as any other Christmas pudding I have ever tasted! I made exactly as described - except I made a small mistake with the breadcrumbs - I made them by hand and they were a little to big, next time I will do this in the food processor. I also cooked it a few days in advance and poured some rum over the pudding in those days while it was in the fridge. Next year I will soak the fruit in the rum for longer - a few days maybe. It was the highlight of Christmas!!
Wow, after hearing all the reviews I thought Iɽ love this recipe, but I found it pallid and bland compared to other christmas pudding recipes I've tried. I'm a plum pudding nut and like to try different ones for fun. This recipe came out both much lighter than the nice dark puddings I prefer, plus the rum taste was almost unnoticable. I think it needs to be "fed" a tablespoon of rum every few days while it ages. I wish this site had a recipe for the legendary Jamaican black Christmas cake. Anyway, I can't recommend this cake at all, but this recipe might suit those who prefer a more bland cake.
My first time for making a Christmas Pudding. Soooo wonderfully rich with the Brandy Butter.
In years past, I have served prepared Christmas puddings, figuring I was no match for Mrs. Cratchit. This year I used this recipe and voila! it was fun and easy. and no suet. Several family said it was the best pudding I had ever served! The only changes I made were to use applejack instead of rum in the recipe, and less brandy in the hard suace.
I loved this dish. This was my first time making a steamed pudding so I used my bundt pan and covered tightly with foil rather than buying a pudding mold. It just barely fit into my largest pot so I tied strings around it so I could lift out of the hot water easily. Worked perfectly. Since the pudding was more spread out in the bundt pan, I only steamed for about 90 minutes and it seemed plenty done to me. I didn't change the recipe a bit -- used a mixture of dried (not candied) cherries and figs for the dried fruit. Also -- make sure you follow the instructions for the brandy butter to whip the butter and sugar first and then add the brandy slowly -- I wasn't thinking and dumped them all in without turning my mixer on and it curdled. It came partly together after I whipped it a while and still tasted fine, but not as pretty. I am going to buy a mold so I can make this dish an annual tradition.
I invested in a proper pudding mold a few years ago when The Washington Post published several "modern" steamed pudding recipes, none of which require suet. Since then, I have made several different kinds for the holidays and this year I made this one. I did not use candied cherries because I don't like them. I used sweetened dried cherries instead and added some chopped figs, along with the rest of the fruit. I used candied ginger instead of orange peel. I flamed it with brandy and turned off the lights, which started everybody singing Christmas carols of course, by then, everyone had partaken of the Baltimore Eggnog (also found on this sight). Very festive and easy to make.
- 100 gm of butter, softened
- 100 gm unrefined brown sugar
- 2 tablespoons brandy
Beat softened butter in a bowl with a wooden spoon or whisk using an electric beater. Add sugar a little at a time until the mixture is smooth and creamy.
Beat in the brandy a little at a time. If you add the brandy all at once the mixture will probably separate. Store the brandy butter in the refrigerator until needed. Serve at room temperature.
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic sauerkraut.
Make : kefir and simple cheese.
Bake : Sourdough bread, cakes, Christmas cakes and puddings. - Easy sourdough starter recipes.
Brew : Refreshing probiotic ginger beer type beverages made with a probiotic starter culture that you can buy at your health food shop.
Get Abby's recipe for low alcoholic real beer. It is easy to make just brew it in the bottle and ready to drink in 5 days.
Rinse the figs clean and pat them dry. Trim off and discard any excess stem and cut the figs in half lengthwise. Set them aside.
In a medium frying pan, melt the butter over medium heat. Add the honey and gently stir it into the butter.
When the mixture is fully combined, set the figs cut-side-down in the honey-butter mixture and cook. Shake the pan now and again to keep the figs from sticking and spoon the honey-butter mixture over the tops of the figs until everything is bubbling and the figs are starting to brown, about 5 minutes.
If using port, remove the figs from the pan, and whisk in the port (or whatever you're using).
Once the wine is whisked in and a smooth sauce forms, let it simmer and bubble for a few minutes to thicken.
Add the figs back in the pan, spoon the sauce over them to heat everything together.
Serve the figs hot or warm, along with ice cream or topped with a dollop of yogurt or whipped cream, if you like.
Don't remove the figs from the pan. Instead of port, use brandy. Take the pan off the heat and pour the brandy over the figs. Return the pan to the heat. If you have a gas stove, simply tip the pan a bit and the brandy should catch the cooking flame. On other stove-tops, use a long match or lighter to set the brandy on fire. As ever when working with a live flame, exercise extreme caution. Cook, shaking the pan a bit until the fire dies down (it will when the brandy has cooked off).
Traditionally served with warm mince pies and Christmas pudding, add a little extra indulgence this Christmas with this delicious brandy butter. A good recipe to make in advance, brandy butter will keep for 2 - 3 weeks in the fridge or a couple of months if frozen. We've made this with our Hand Mixer!
1. Mix together the butter and icing sugar using the Dualit Hand Mixer and flat beater attachment.
2. Slowly add the water, mixing until well combined.
3. Lastly, add the Brandy. Continue to mix until your butter is a smooth consistency.
4. For quick and easy serving, place into baking parchment and roll into a small sausage. Chill and ensure the mix has set before cutting into slices and placing on top of your favourite desserts. Alternatively, place into a small jar and store in the fridge.
Dualit Products Used
We used our electric Hand Mixer (and the flat beater attachments) in order to whip up this Christmas accompaniment.
Koulourakia Recipe— Greek Butter Cookies
Koulourakia (or Koulouria) are one of the most revered traditional Greek desserts. Growing up in a Greek community, friends always offer the sweet butter-based cookies as a casual afternoon snack they are also fixtures at every celebration. Koulourakia are most often associated with Greek Easter, but I don’t think I’ve attended a holiday party in a Greek household where they didn’t make an appearance. We love baking them at Christmastime along with Melomakarona and Kourabiedes.
Outside of soirees, they are the perfect compliment to coffee as an afternoon snack or breakfast. Legend has it that the cookies date back to Minoan times. (I haven’t seen any authoritative documentation of this, but like the sound of it.) Minoans worshipped the snake, which explains the coil-like foundation of the cookie. Logistically, if Minoans did eat these cookies, they would have probably made them with olive oil instead of butter, sweetened with honey instead of sugar, but I digress. Luckily today in Greece, you can go to any zaharoplastio and easily purchase them by the kilo — and you’ll want to fill your box because they disappear quickly.
But if you don’t live near a Greek bakery, you’ll want to make them for yourself using this easy recipe.
My sweet history of Koulourakia
Like most Greek kids, I started making these yummy cookies with my yiayia. Then I really upped my game when my mom took me down to our church during the summer to help them bake for our annual Greek festival. Our community in Dayton, Ohio made nearly all our food and pastries from scratch. I’d spend my summer break sitting among everyone else’s yiayias, my seven-year-old fingers rolling hundreds of the prized biscuits. I perfected my skills, so much so, that my mom always put me on rolling duty when she made them for our family. She’d still make me do it if I didn’t live across the country from her. Now she makes my dad help! It’s ok. He eats them all anyway.
But this recipe is based on one from our dear friend in Ann Arbor, Michigan: Andriana Skinner. Yiayia Andriana was an incredible baker — a Greek pasty expert — and we’d often stop by her house in the afternoons and I would gobble down handfuls of these cookies and her powdered sugar-covered Kourambiedes while my mom visited with her and her daughters.
There are as many variations of Koulourakia as there are Greek families. None are more “authentic” than others. This is the one that I personally like. In my cookbook: Opa! The Healthy Greek Cookbook, my writing partner offers her recipe that uses olive oil instead of butter. Other variations include what kind of liquor to add, or to add it at all.
In this recipe, I use Metaxa, cause that’s what I have stocked in my house. Other Greeks use Ouzo or Tsoukoudia. I’m sure they’re also great with some Mastiha liquor. My yiayia used straight-up whiskey because in the s it was hard to find Greek liquor in Ohio. Don’t make it difficult on yourself. My mom also uses almond extract in place of vanilla cause that’s how she likes them. I think they taste great either way. I also like to add the zest of half an orange along with the 2 tablespoons of orange juice why not?
A note about flour
To find success with this recipe, first add the cup of flour that you’ve combined with the baking soda and baking powder. Then incorporate the 3 additional cups of flour. At that point, your dough should still be fairly sticky. For the final cup of flour, slowly spoon it into the mix. You probably won’t use the whole cup. Once the dough starts to pull away from the side of the mixing bowl, don’t add any more flour or your cookies might turn out tough and brittle.
When you place them on your baking sheet, make sure to give them some space between one another. They will puff up and spread out. That said, make them smaller than how you would like to eat them cause they definitely grow. I use a teaspoon to measure out dough balls. My mother in law makes larger ones using about a tablespoon of dough. It’s really up to you.
To see how I made mine, watch the step-by-step sequence below!
How do your make your Koulourakia? Let me know in the comments!
For another delicious Greek dessert, check out my Pasta Flora recipe! And if you want to bake more cookies, definitely try these recipes for Melomakarona (Greek honey walnut cookies), and Kourabiedes (powdered sugar dusted butter cookies).
Koulourakia — Greek Butter Cookies Step-By-Step
How to Koulourakia — Greek Butter Cookies by xtinaxenos on Jumprope.