It occurred to me that I should be doing a Christmas round up soon or at least a what’s on next year. However, I have spectacularly failed to get my shit together in time for it this week – ooooo there’s a surprise – so instead I’m going to give you a recipe … eventually.

As you know, I am the original Grinch, only slightly more bad tempered; think of me as the Voldemort of Christmas cheer – or possibly the Lord Vernon.

BUT there are bits of the whole sorry mess that even I enjoy. I do a number of Christmas parties including two corporate wife events which are a gas. Last night was at a Cambridge college which is, basically, supper at Hogwarts so what’s not to like?

However,  unlike Hogwarts these places are properly cold. I went resplendent in a thick velvet jacket and trousers, a big warm shawl and thermal underwear. The meal was pretty good, especially the turkey and trimmings and, bonus, the waiter dropped a sausage on the table between me and the lady opposite and then served her another one ‘for hygiene reasons’ which meant me and the lady were able to cut it in half and enjoy a soupcon extra. Snortle.

On the way home we did the interesting road closed manoeuvre again – and we’ll be doing it tonight, too – but we went the right way this time so no single track roads, just country lanes.

This morning, through the hangover fug, it did occur to me that at all these events there is one aspect that lets them down; the Brandy Butter, or at least lack thereof.

Have you noticed how restaurants tend to serve Brandy cream with the Christmas pud? Last week’s was good but many’s the time when it’s had an unfortunate tendency to taste like a mixture of methylated spirits and petroleum jelly – usually at school where they were afraid to serve brandy to the under-aged and were using ‘brandy flavour’ instead. Another favourite is a kind of custard. That sounds good on paper, but because it lacks the usual yellow dye it is white and a bit viscous and I’m afraid it comes up looking very like sperm. This is slightly unnerving when someone’s slathered it all over your food. You wonder what they’ve been doing out there in the kitchen. That said, it always tastes a lot better and since custard is always nice, no matter how jizz-like the colour, I’m game for as much as they’ll give me, which is never enough and … well … it’s not brandy butter is it?

When I was a kid growing up, my mum regularly made several hundred mince pies each year for church, the house (when we lived in the school) and any number of other events. She also made the pud, the cake, the stuffing for the turkey, grew the sprouts and the spuds and everything else from scratch. But then Mum is a kind of cordon-bleu-hunter-gatherer-Beth-Chatto*. The pud would be served in flames and the mince pies would be heated in the oven, all were served with brandy butter, and because it was so good, nobody was allowed it unless they had some pud or mince pies – or ‘little bleeders’ as we call them because when asked if he liked them at his first Christmas with us, McOther voiced all our thoughts by saying,

‘No, I hate the little bleeders.’

But I digress. Back to the brandy butter. OMG, as I believe young people say, that brandy butter was a slice of heaven. We’d have one mince pie and a dessert spoonful of brandy butter to go with, ie a lump of comparable size to the pie. Then you held the butter back when you ate the mince pie and would go in for seconds of pudding but this time, you’d done your duty and had some Christmas fayre so you were allowed to choose something you liked: a meringue. That there people is combo made in heaven – even if, most likely, it’s one that will swiftly see you in heaven, in a more literal sense, by blocking your arteries and giving you a heart attack.

These days, when I talk about brandy butter, hardly anyone seems to know what it is. That’s a crying shame and is a situation I wish to redress. However, Mum’s recipe for brandy butter is a bit generalist it goes like this:

‘Well darling, what I do is take some unsalted butter and some icing sugar, beat them in the mixer and add brandy to taste.’

You can try that if you like, it’s pretty much what I do, but I have managed to convert this, sort of, to a normal weights and measures type of thing.  I’ve stuck to weights and measures because everyone can weigh things out, but ‘cup’ size varies all over the world and doesn’t exist in the UK, so if I do cups no-one will have a fucking clue how much to put in. Mwahahahargh; not least of all, me!

* famous gardener

Brandy Butter

75g/3oz butter left out first so it’s reasonably soft.
175g/6oz icing sugar
1 table spoon of Brandy – to start with, anyway but keep the bottle handy.
1 teaspoon of freshly squeezed orange juice – preferably from an actual orange.
A smattering of orange zest from the same orange.

The trick with this one is you have to taste it. A lot. Here’s the method.

1. Put the butter in a mixing bowl and sieve the icing sugar over the top.
2. Beat it – either by hand or with a mixer is fine. I use a Kenwood Chef mixer which I bought at a jumble sale (rummage sale) about 25 years ago for £5 and I use the beater attachment rather than the whisk.
3. Eventually it will go quite smooth, like butter icing (butter frosting?). This is where you add your brandy – slowly so it doesn’t curdle.
4. Have a taste. Add more brandy if you need to but remember putting liquids in this is tricky so keep it to small amounts at a time. Add some orange zest.
5. Have another taste. Add the orange juice and a bit more orange zest if you want to. I like it with orange because it makes it a bit less sweet but avoid over doing it. You just want a background hint, it’s not orange butter, after all. That said, Mum’s never tasted over sweet and she didn’t use orange but I suspect it had absolutely gargantuan amounts of brandy in it.
6. Once you’ve got it how you like it, put it in a dish and keep it in the fridge. If you put enough brandy in, I’m telling you, this stuff will keep for a sod of a long time. Like a year at least.

The basic gist is two parts sugar to one butter so it’s reasonably easy to scale up, or down, but the more you make, the easier it is to mix.