The essential addition to Christmas puds.
6 oz icing sugar or 4.5oz icing sugar & 1.5oz ground almonds
1 tsp to 1tbsp brandy – to taste!
1 whipped egg white (optional)
1 - Cream the butter until soft. Sift icing sugar and cream with the butter until pale and light. Add almonds if using.
2 – Work the brandy into the mixture, fold in the stiffly whipped egg white if using (egg white makes the butter lighter). Store in airtight jars in the fridge up to several weeks.