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British

Hard Sauce

The classic English brandy butter served with Christmas pudding and hot mince pies: butter and icing sugar creamed to a pale, fluffy paste, sharpened with brandy and a whisper of nutmeg, then chilled hard so it melts over the hot pudding at the table.

DessertsVegetarianUnder 400 kcalUnder 30 min
10 minEasy374 kcalper serving
Hard Sauce

Method

  1. Cut the 30 g of unsalted butter into small pieces and leave in a small mixing bowl at room temperature for about 30 minutes, until it gives easily to the press of a finger but is nowhere near oily. Cold butter will never take up the sugar.
  2. Beat the butter with a wooden spoon or a hand whisk for 2 minutes, working it against the side of the bowl until it is smooth, pale and creamy with no lumps.
  3. Sift the 40 g of icing sugar to break up every lump, then beat it into the butter a spoonful at a time, letting each addition disappear completely before the next goes in.
  4. Beat hard for a further 3-4 minutes until the mixture is almost white, light and holds a soft peak on the spoon. Scrape the bowl down once or twice so the sauce is evenly worked.

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Per serving

374kcal
0gprotein
40gcarbs
24gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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