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BRANDY
BUTTER Brandy
butter is a perfect accompaniment with sourdough Xmas pudding. INGREDIENTS
Makes about
200ml - 100
gm of butter, softened
- 100
gm unrefined brown sugar
- 2
tablespoons brandy
INSTRUCTIONS
Beat softened butter in a bowl with a wooden spoon or whisk using an electric
beater. Add sugar a little at a time until the mixture is smooth and creamy. Beat
in the brandy a little at a time. If you add the brandy all at once the mixture
will probably separate. Store the brandy butter in the refrigerator until needed.
Serve at room temperature.
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MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
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