( aka Hard Sauce )
Ingredients
- 1kg fresh Butter
- 500g Castor Sugar
- 200g Almond Meal
- 100g Hazelnut Meal
- 10 Tablespoons Sherry
- 5 Tablespoons Brandy
Method
- Cream butter and sugar then beat in the almond/hazelnut meal
- Whilst still mixing slowly add both sherry and brandy in small batches till thoroughly combined
- Serve up with rich plum pudding and egg custard
This recipe can be refrigerated for several days if needed
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