Brandy Butter

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4 oz. butter
4 oz. caster sugar
2–3 Tbsp. brandy

Take the butter out of the fridge and let it sit for 30 minutes or so.

Cream the butter first then add the sugar; don't overdo the process or it will become oily. Beat in the brandy a little at a time; again, don't overdo it or it will curdle, and adding too much brandy will make it bitter.

Shape into a decorative pile and chill it until hardened.

Serve on the side with the Christmas pudding.

This will work just as well with rum, tequila, or whisky; just don't try it with gin!