This post complements the episode ‘Christmas Special 2021: Christmas Pudding’ on The British Food History Podcast.
I used to believe that brandy butter – that infamous accompaniment to Christmas pudding and mince pies – was far too rich and sweet, and always preferred custard. I made a traditional Christmas pudding from a 19th century recipe and because it wasn’t as rich as modern day puds, I found the buttery sauce complemented the dessert perfectly – though I still prefer the rum butter.
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Hello Neil. How do I access the article if I’ve already subscribed? Ta.
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Sorry Christopher! I made an error when I posted the article. All sorted now – thanks letting me know & thanks for being a subscriber x
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Thanks.
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I’ve never eaten rum butter and probably brandy butter just once (but cant remember the experience). I hereby promise to give rum butter a go next Christmas! 😁 Yours looks great.
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Thanks…it’s a good recipe. Not too sweet or boozy. We had it with a gf Xmas pud on the day!
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😋 Yum! My partner made a gf one, too. Really good! Only his second time.
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