Sometimes called 'hard' sauce, this is an essential accompaniment to your Christmas Pudding which will slowly melt into the hot sponge to give a rich, sweet and delicious sauce. It is just as good with mince pies served warm from the oven.
This was in my mother’s recipe book and something she made every Christmas. The addition of whipped cream gives it a much lighter texture.
110g butter, softened
170g icing sugar, sieved
2 tbsp brandy
2 tbsp lightly whipped double cream
Cream the butter and gradually beat in the sieved icing sugar.
Then add the brandy, one tablespoon at a time beating well between each addition.
Lastly, fold in the lightly whipped cream and spoon into your serving dish.
Chill for several hours until firm.
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