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Clementine brandy butter recipe
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This delicious boozy butter with a citrus hit is lovely melted over Christmas pud for dessert, or spread on toasted buns for a fancy festive breakfast. You can even freeze it! See method
Ingredients
- 90g butter, room temperature
- 15ml brandy
- 1 clementine, zested
- 10g icing sugar
Each serving contains
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Energy
305kj
74kcal
4%
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Fat
7g
11%
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Saturates
5g
24%
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Sugars
1g
1%
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Salt
0g
0%
of the reference intake
Carbohydrate 1.1g
Protein 0.1g
Fibre 0g
Method
- Put the butter in a bowl, add the brandy and the clementine zest, then sieve in the icing sugar. Mix well with a wooden spoon.
- Serve straight away or wrap in baking paper and freeze.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas recipes