A variant of Beeton’s brandy butter sauce is my favourite way to use up leftover pudding on Boxing Day when friends start dropping in.
Simply melt two tablespoons of brandy butter in a frying pan, then add a slice of pudding. Fry for a few minutes till the sugar in the butter has started to caramelise and the pudding is warmed through. If you’re really feeling indulgent, serve with thick cream.
Brandy Butter aka Hard Sauce
- 125g butter (softened to room temperature)
- 1/2 cup icing sugar or soft brown sugar
- 2 tablespoons brandy (or to taste)
Having a store of brandy butter in the fridge is handy in case of impromptu pudding raids. You can use dark rum instead of brandy, if you prefer.
|Beat all the ingredients together with a fork – or use electric beaters for a lighter, airier result. Put the butter in the fridge to harden.|