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  • 1.

    Cream butter and sugar in a mixer until very light and fluffy, scraping down the sides a few times.

  • 2.

    Add remaining ingredients and combine well. Wrap in cling film and shape into a fat log. Chill in the fridge. Cut into 1 ½ cm slices and serve on top of hot individual Christmas puddings.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Orange and Ginger Brandy Butter.


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