Victorian style brandy butter, the perfect accompaniment for Christmas pudding or mince pies.
Allow the butter to come to room temperature.
Zest the orange.
Using and electric whisk whisk the sugar and the butter until pale and creamy. Add all the dry ingredients and mix through. Then gently add the cognac.
«Do not over beat as it will split and bring the oil out. If this happens add two tablespoons of hot water and mix. It will come back together.»