75g (3oz) butter
75g (3oz) icing sugar
2-6 tablespoons brandy


Cream the butter until very light, add the icing sugar and beat again.  Then beat in the brandy, drop by drop.  If you have a food processor, use it: you will get a wonderfully light and fluffy Brandy Butter. Store covered in a glass jar.  It will keep for several weeks. Or freeze in a plastic container where it will keep for at least 6 months.

Recipe provide by Darina Allen, Ballymaloe Cookery School 
Photo provided by Anjuli Ayer

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