For a fail-safe brandy butter to serve with Christmas pudding.
180g unsalted butter
200g icing sugar, sifted
1 tsp ground cinnamon
Grating of nutmeg
1 tsp grated lemon zest
1 tsp grated orange zest
1 tbsp Cointreau or Grand Marnier
2 to 3 tbsp brandy (or more to taste)
Cream the butter for a good five minutes, scraping down the sides of the bowl occasionally, until soft and light. Add the sugar gradually, beating constantly, and beat for a further five minutes until pale and soft.
Add the cinnamon, nutmeg, lemon and orange zest. Add the Cointreau and brandy gradually, beating constantly until incorporated to your taste.
Spoon into serving bowl, and chill overnight (or for up to a week).