Brandy Butter for Christmas Pudding
Three ingredients and ten minutes: the rich, sweet butter that melts over hot Christmas pudding and mince pies. Make it up to two weeks ahead.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 10 min
- Total
- 40 min
- Makes
- About 200 g, enough for 8
- Difficulty
- Easy
- Course
- Pudding
- Cuisine
- English
The total includes 30 minutes chilling.
Brandy butter (called hard sauce in America) is soft butter beaten with sugar and brandy until pale and fluffy. Spoon it cold onto hot Christmas pudding or a warm mince pie, and it melts into a sweet, boozy sauce.
It is one of the easiest things to make ahead for Christmas, and it keeps in the fridge for up to two weeks.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 100 g unsalted butter, soft
- 100 g icing sugar (US: powdered sugar), sifted
- 3 tbsp brandy, or to taste
Equipment
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- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Electric hand or stand mixerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Put the soft butter in a mixing bowl and beat it with an electric mixer or a wooden spoon for 2–3 minutes, until it is pale and creamy.
- 2
Add the icing sugar a spoonful at a time, beating well after each addition, until the mixture is light and fluffy.
- 3
Beat in the brandy 1 tablespoon at a time. Add it slowly, or the mixture can split; if it does, beat in another spoonful of icing sugar.
- 4
Taste and add a little more brandy if you like. Spoon into a small dish or jar, cover and chill for at least 30 minutes, until firm.
Tips
For a richer flavour, swap half the icing sugar for light soft brown sugar. For an alcohol-free version, use orange juice and a little grated orange zest instead of brandy. Serve with Christmas pudding, mince pies or a slice of Christmas cake.
Storage and leftovers
Keep covered in the fridge for up to 2 weeks, or freeze for up to 2 months. Take it out 10–15 minutes before serving so it is soft enough to spoon.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Mixture curdled | Brandy added too quickly, or the butter was too cold | Beat in another spoonful of icing sugar and keep beating until smooth |
| Gritty texture | Granulated sugar used | Use icing sugar, or beat for longer so the sugar dissolves |
| Too hard to spoon | Straight from the fridge | Leave it at room temperature for 10–15 minutes before serving |
Frequently asked questions
What is the difference between brandy butter and brandy sauce?
Brandy butter is cold whipped butter, sugar and brandy that melts over hot pudding. Brandy sauce is a hot, pourable white sauce made with milk and flavoured with brandy.
How far ahead can I make brandy butter?
Up to two weeks ahead if kept covered in the fridge. It also freezes well: defrost it overnight in the fridge.
Is brandy butter suitable for children?
It contains uncooked alcohol. Make a separate batch with orange juice instead of brandy for children and anyone avoiding alcohol.
Guides for this recipe
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Card photos: Small cakes cooling on a wire rack, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; An electric hand mixer resting on a kitchen worktop, Santeri Viinamäki via Wikimedia Commons, CC BY-SA 4.0, cropped; A beef Wellington cut open to show the pink fillet inside golden pastry, Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A dark Christmas pudding on a plate, with a jug of custard, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.