Old-Fashioned Brandy Butter

This scrumptious spoon-on topping will elevate a simple, unfrosted pound cake or bread pudding into an elegant Christmas dessert. If you have a little holly, put it on the side of the plate as a bit of festive décor. Make this sauce a day ahead, allowing the flavors to mellow. Be sure to offer an alternate, non-alcoholic sauce for non-imbibers.

PS: Magnificent with Christmas Bread Pudding!

Old-Fashioned Brandy Butter:

½ c. (125 mL) soft butter (no substitutions)

1 c. (250 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar)

3 tbsp. (45 mL) brandy

1 tsp. (5 mL) finely grated fresh orange zest

1 tsp. (5 mL) finely grated fresh lemon zest

1 tsp. (5 mL) fresh lemon juice

Pinch ground nutmeg

Using electric mixer, cream butter and sugar until very light and fluffy. Beat in brandy, 1 tbsp. at a time. Beat in remaining ingredients, one at a time. Cover and refrigerate 24 hr., allowing flavors to blend. Makes 1-½ c. (375 mL)