Brandy, Whiskey Or Rum Butter
|Unsalted butter||1⁄4 Pound (1 Stick)|
|Finely grated lemon rind/Or orange||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Traditionally served with Christmas pudding and mince pies, this is also called Hard Sauce because after it has been made it is chilled until hard and when served melts deliciously on the hot pudding.
Cream the butter with the grated rind.
Add the sugar gradually, 1 tablespoon at a time with 1 teaspoon of brandy, whisky or rum on top of it.
By adding the two together the sauce is less likely to curdle.
Chill until required.
It will keep several days in the refrigerator.