Finely grated lemon or orange rind - 2x5 milliliter spoons/2 teaspoons
Caster sugar - 100 grams/4 ounces
Brandy - 2 or 3 x 15 milliliter spoons/2 or 3 tablespoons
1. In a bowl, add the butter and grated rind; blend until creamy.
2. Put in the sugar and brandy together a little at a time, and beat until light and fluffy.
3. IF STORING BY FREEZING: Transfer the brandy butter to a rigid container. Seal the container, label it and freeze.
4.IF USING RIGHT AWAY; serve at room temperature with Christmas pudding.
5. IF USING A FROZEN SAUCE: Thaw in the container at room temperature for 2 to 3 hours till the sauce is in its liquid form. Use as above.