Go Back
slices of pudding on a white plate with brandy butter sauce melting on top
Print

Brandy Butter Sauce

Brandy Butter Sauce - this hard sauce melts into a golden river of creamy, buttery brandy sauce when it hits your warm Christmas pudding or dessert.
Course Dessert, Sauce/Condiment, Sweet Treat
Cuisine Modern Australian
Keyword brandy butter, rum butter, brandy butter sauce
Setting Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 or more
Calories 215kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*