Cook: Honey Brandy Butter – or Florence White’s “American Sauce”
We can’t have a pudding receipt without Brandy Butter to accompany it.
No refined sugar please. Every recipe out there seems to have more icing sugar added than it contains butter! It’s just not necessary and such sweetness leaves an icky taste in my mouth.
Florence White’s recipe interestingly is called American Sauce. So perhaps Brandy Butter is not a traditional English accompaniment after all.
Her American Sauce uses Sherry though in place of Brandy.
Although it’s called American Sauce, it has been sent in from Herefordshire, with a note saying it is a 100 year old recipe from Yorkshire. Confused? I am. The American Yorkshire Recipe uses 1 oz of butter to 4 oz of sugar, to 1 cup of sherry! Not me.
I’m using Honey in this recipe. But you can replace with Maple Syrup for a FAILSAFE version.
Honey Brandy Butter
Preparation Time: 10 minutes
No cooking required.
Mine is now in the fridge ready for Christmas. But given how many puddings I plan to cook before then, I may just have to make another batch or two before Christmas, which is fine, because it’s so easy.
- 170gm organic cultured butter (or whichever butter you prefer) – chopped into pieces, softened.
- 1 tbsp honey (replace with Maple Syrup for FAILSAFE diet)
- 1 tsp stevia (or 2 tbsp of honey/maple syrup if you don’t/can’t have stevia)
- 3-4 tbsp Armagnac or your choice of Brandy.
- With your beaters, cream the butter til it’s starting to turn pale and light, about three minutes.
- Add the honey and stevia and continue beating for a further two to three minutes until it’s truly pale and fluffy.
- Beat in the brandy for a minute, then put in a bowl for serving. If you plan to keep it, spoon it into a sterilised jar and store in the fridge.
Let me know what you think in the comments section!