Ingredients

Method

  • Place Fairy margarine and icing sugar mixture into the bowl of a stand mixer fitted with a whisk attachment
  • Beat using medium speed until mixture becomes pale and creamy
  • Gradually add brandy, one teaspoon at a time, beating well between each addition
  • Spoon into a serving bowl and serve with Christmas pudding

Tips & Hints:

  • Fairy brandy cream can be made 2 days ahead. Store in a sealed container in the refrigerator. Stand at room temperature for 15 minutes to soften slightly before serving.

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