|Castor sugar||6 Ounce|
Cream the butter until pale and soft. Beat in the sugar gradually and add the brandy a few drops at a time, taking care not to allow the mixture to curdle. The finished sauce should be pale and frothy. Pile it up in a small dish and leave to harden before serving.
For a less granular texture, use sifted icing sugar, or half icing and half caster sugar. Serves 8