Brandy Hard Sauce

I like this recipe and used it a lot as it is a creamy version of the Classic hard sauce. It is served cold and melts to a nice smooth sauce over a warm dessert, whether it is plum pudding or gingerbread. It has egg white in it, so shouldn’t be stored too long before use.

Ingredients:

1/2 cup butter or margarine
1-1/2 cup icing sugar
1 egg yolk
2 tbsp brandy

Method:

Cream butter until light and fluffy. Gradually add icing sugar, beating well.  Beat in egg yolk and brandy until very smooth. Chill until firm.

Advertisements

One thought on “Brandy Hard Sauce”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s