A delicious butter to go with our Rock Rose Gin Christmas pudding or mince pies!
By Mike Denman
250g unsalted butter
2 tbsp icing sugar
1 tbsp soft light brown sugar
200g cooked chestnuts, roughly chopped
Zest of one orange, grated
1 level tsp ground cinnamon
1 level tsp ground mace
6 tbsp Rock Rose gin (or Rock Rose navy strength)
- Cream the butter and sugar together in a large bowl, either with a wooden spoon or in a food mixer, until it becomes light and creamy.
- Add all the other ingredients and mix well until the gin has mixed with the butter. If the butter appears to split then add a tablespoon of boiling water and continue to mix.
The butter can be kept refrigerated until needed, but remove from the fridge to soften slightly before you serve it.