Alison Holst's Brandy Butter (Hard Sauce)

1:48 am on 6 December 2005

This sauce is very rich and extra good when served with plum pudding


  • 125gms softened butter
  • 2 C icing sugar
  • 1 Tbsp brandy
  • ½ tsp vanilla


Beat or food process all the ingredients together until light and creamy. Refrigerate until required in a covered container, lasts 3-4 weeks if desired.

Take from the refrigerator early on the day it is required, stir with a fork to lighten the mixture, and pile it into small serving bowls. Keep these in a cool room (but not the refrigerator) until required. Serve a spoonful on each slice of hot pudding.


Replace brandy with rum.

Use twice as much brandy or run for a stronger flavour.

For a slightly grainy sauce, replace 1 cup of icing sugar with 1 cup of caster sugar.