Christmas Clementine Brandy Butter

A Merry Christmas to ya! Here's a little quick one to add just a smidge more Christmas spirit to your pud... Beautiful Brandy Butter. Brandy first came to England in the 17th century, where it was instantly adored, and not just by those who drank it. Governments saw it as a profitable source of revenue through customs duty and Cornish fishing ports saw it as prime cargo to smuggle. Throughout the country brandy butter became a well loved compliment to the Christmas pud and mince pies and is also fab served melting atop of other hot puddings. This recipe isn't especially heavy on the brandy so if you like a bigger kick, sacrifice the Clementine juice for more booze.

Ingredients
4 oz soft butter
3 tablespoons unrefined icing sugar
1 or 2 tablespoons of brandy
The finely grated zest and about 1 tablespoon of the juice of a Clementine
The zest of an orange and a lemon, finely grated
Method
Beat all the ingredients together thoroughly in a large bowl until pale and fluffy (with a lekkie hand whisk if you have one). It'll take a while to come together, but stick with it, it will.