Brandy butter

Use any left over brandy butter on muffins or as a sponge sandwich filling with added chopped stem ginger or delicious on crumpets.


By Mary Berry
From Saturday Kitchen

Ingredients

  • 110g/4oz unsalted butter, softened
  • 85g/3oz light muscovado sugar
  • 85g/3oz icing sugar, sieved
  • 3 tbsp brandy or cognac
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