Brandy Butter

This recipe is from my rather ancient and battered copy of  "The Times Cookery Book" by Katie Stewart 1972.

Very easy and delicious served with Christmas pudding or mince pies.

Ingredients:

6 oz (175g) unsalted butter
8 oz (225g) sieved icing sugar
2 tablespoons brandy



Method:

Cream the butter until soft and then gradually beat in the icing sugar followed by the brandy. Store in the fridge.