Brandy Butter Sauce – this flavoured butter melts into a golden river of creamy, buttery brandy flavoured sauce when it hits your warm Christmas pudding or dessert!
This is my recipe for Brandy Butter Sauce. It is a “hard sauce”. A hard sauce is basically a flavoured butter that when placed on top of your warm slices of Christmas pudding (or anything else warm!) melts into a creamy sauce that is pure buttery yumminess!
Oozy melty sweetened butter + alcohol = heaven.
The heat of the pudding melts the hard sauce into a golden river of brandy sauce. I have no more words. I. Just. Love it.
How to make brandy butter sauce
- Mix softened butter until fluffy.
- Add in sugars, spices & brandy – then mix to combine.
- Refrigerate for about an hour to become firm.
My top tips for making brandy butter sauce
- Thinking rum sauce for Christmas pudding instead? No problem – the brandy can be easily substituted for another alcohol. Dark rum (not white), cognac or whiskey would all be good. It just depends on what you are going to pair your finished hard sauce with.
- In the recipe I have specified refrigerating the finished butter mixture to become firm – I suppose strictly speaking this is not totally necessary. But. If you are like me and you like the whole idea of the sauce melting before your eyes, AND the different textures as you eat it – some totally warm & runny, some still a bit firm but soft – then it’s better served once it’s firmed up in the fridge. Have I persuaded you????
Recipes that match well with this hard sauce
Giant Mince Pie Tray Bake – no need to fuss around with mini mince pies, just make one big one!
Rum & Raisin Bread Pudding – crisp and crunchy on top with a silky smooth raisin (+ rum!!!) studded bread custard underneath. Just substitute the brandy for rum in the brandy butter.
Brandy Butter Sauce
- 150 g butter - soften slightly, but not melted (5oz)
- 70 g confectioner's sugar / icing sugar (2½oz) sifted
- 70 g light brown sugar (2½oz)
- 1/4 tsp mixed spice
- pinch ground cloves
- 3 tbsp brandy
- Place softened butter (150g/5oz) in a bowl and beat with a hand-held mixer until fluffy.
- Add sugars (70g/2½oz each of light brown & icing sugar) and mix to combine.
- Add mixed spice (¼tsp), ground cloves (a pinch) and brandy (3 tbsp), mixing to combine.
- Refrigerate for 1 hour to become firm.
- In the recipe I have specified refrigerating the finished butter mixture to become firm - I suppose strictly speaking this is not totally necessary. But. If you are like me and you like the whole idea of the sauce melting before your eyes, AND the different textures as you eat it - some totally warm & runny, some still a bit firm but soft - then it's better served once it's firmed up in the fridge.
- You could also substitute rum or other alcohol for the brandy.