Brandy Butter Sauce
This is different from traditional brandy butter, as it contains an egg yolk and cream to give a softer consistency. It has a chameleon character, as it is just as at home with special puddings as with simple ones, lifting them to a higher level. It can be prepared in advance and, because it can be kept in the refrigerator for up to 1 week, it is a useful 'store-cupboard standby' for serving with innumerable puddings, from pancakes and waffles, steamed and baked puddings, to fruit puddings and for stirring into rice and similar puddings. Spirits, liqueurs and flavouring can be varied to complement the pudding that the sauce is to accompany.
INGREDIENTS:
5 G/4 oz. UNSALTED BuTTER 115 G/4 oz ICING SUGAR,
PREFERABLY VANILLA FLAVOURED
3 TBSP BRANDY
1 EGG YOLK
4 TRSP DOUBLE CREAM GRATED RIND OF 1/2 ORANGE (OPTIONAL)
DIRECTIONS:
Beat the butter until pale and light, then gradually beat in the sugar alternately with the brandy, until light and fluffy.
Beat in the egg yolk, double cream and fruit rind, if using.
Store in a covered container in the refrigerator for up to 1 week.
