ALex, Jelk and other festive indulgers

Whisky Butter

Ingredients:

75g unsalted butter 75g sieved icing sugar or caster sugar 2 tbsp whisky - although one should not be too conservative.

Method:

Cream together the butter and sugar until light and fluffy. Gradually beat in the whisky. Chill before serving.

Whisky butter can be kept for several weeks if made with fresh butter and stored covered in the fridge. Serve with Christmas pudding and warm mince pies.

p.s I have returned to civilisation for a time. I hope we all enjoyed our Decembers! Bring on January I say! Till soon folks, open up another Port, and wash down the turkey - x LK