From the UK Thermomix website
Delicious with Christmas pudding or with any other steamed pudding throughout the year. Makes a lovely gift.
200 gm granulated sugar
200 gm unsalted butter
Brandy to taste
Weigh the granulated sugar into TM bowl, grind to icing sugar 30 seconds/Speed Turbo. Check by feeling with your fingers that the sugar is powdered. If not yet fine enough, knock sugar off the sides of the bowl with the spatula and grind another 20 seconds.
Add butter in small pieces. Mix with sugar Speed 2 until it is a rough paste. Insert Butterfly whisk. Cream butter and sugar until lightly coloured and smooth 2 mins/Speed 3. Add brandy 1 Tbsp at a time, mixing it in at Speed 3 until thoroughly incorporated after each addition. Scrape down the sides of the bowl as necessary. Keep adding brandy until quite strongly flavoured. Remember that when chilled, the flavour will not be so strong.
Store in a clean, sterilised jar in the fridge, covered with a sterilised lid. Will keep for up to a year. You may store it in the freezer (not in a glass jar!) if you don’t have enough room in the fridge.
Easy way to sterilise jars: Place clean jars and lids in a deep saucepan on a double layer of paper towelling. Fill jars and pan half way with water. Bring to the boil on the Aga boiling plate/ on the hob, cover and transfer to the Simmering Oven (120 C pre-heated oven) for at least 5 minutes or until needed. When needed, hold lid of the pan so that water can drain out (use oven gloves) and remove jars from the pan without touching the top edge or inside of them at all. When the brandy butter has been spooned into the cooled jars, cover with the sterilised lids without touching the inside of the lid.
Copyright Janie Turner 2003