Today is feeding day so Lil Pud gets to come out and receive sustenance in the form of brandy.
I wanted the full experience so I opted in.
I know now that I could never be an animal farmer.
What the heck is hard sauce?
Hard sauce is a traditional accompaniment to figgy pudding, but its more accurately known as brandy butter.
I suppose it will be hard if it’s in the fridge.
Was I expecting something more dynamic?
However, I got over the disappointment once I tasted it.
I took a single liberty with her recipe.
Use soft butter if youre mixing this by hand; it should be the consistency of mayonnaise.
Add the sugars and mix them in with a rubber spatula.
Add the brandy and whisk it in until emulsified.
If your emulsion breaks or looks grainy, it could be too cold.
It could also be an indication there is too much brandy.
If its too cold, try microwaving it for a few seconds, literally.
Dont press start and walk away.
Although you taste the liquor, it’s surprisingly tame for what seems like a large measurement at first.
Otherwise, store it in a covered container in the fridge.
Let it come up to room temperature the morning you plan on using it.
Next week will be the final installment of this series.
I’ll be re-steaming, flambeing, and tucking in to a slice of figgy pudding.
Check back in next week to read about Li’l Pud’s big day.
Stir in the brandy.
Once the brandy is mostly incorporated, switch to a whisk to thoroughly emulsify the frosting.
