Armagnac Butter by Raymond Blanc
The Armagnac butter can be made 1 or 2 days beforehand and chilled.
150g unsalted butter (room temperature)
75g icing sugar
4-8 tablespoons Armagnac (depending on the spirit of Christmas you want)
Making the Armagnac Butter:
With an electric whisk cream the butter until white.
Beat in the sugar gradually.
Add the Armagnac (at a low speed) little by little.
Beat it in thoroughly, and should the mixture show any sign of curdling do not add all the alcohol, as you can pour it over the top of the pudding when serving.
The butter should be white and taste divine.
Refrigerate until needed.