Brandy butter

Brandy butter

Brandy butter is a sweet, rich sauce, usually consumed with traditional desserts during the Christmas and New Year period in the UK. Also known at Cambridge as Senior Wrangler sauce; the term is derived from the title given for the highest score in the Math Tripos exam.

Description

Brandy butter is a blend of soft dark brown or icing sugar, unsalted butter and brandy. Refrigerated until it is relatively hard, it is typically served cold to provide a contrast with hot desserts such as:
*Christmas pudding (alternatively known as plum pudding).
*Freshly baked or micro waved Mince pies.

As such, it is a seasonal alternative to cream, ice cream or custard.

Brandy butter in EU law

In 1998 a number of newspapers carried a story regarding European Union rules that the labelling of dairy products as butter required a minimum of 75 percent milk fat, and that brandy butter, falling below this requirement was to be renamed "brandy spreadable fat". "The Sun" newspaper erroneously reported, "That great British Christmas treat, brandy butter, is to be outlawed by the order of the EU. Brussels says it doesn't have enough butter in it." "The Sun", 22 June 1998, p. 8.]

This interpretation of the regulations could be classified as a Euromyth. Actually the legislation contained an exemption specifically to accommodate brandy butter and similar alcoholic sauces.

External links

* [http://ec.europa.eu/unitedkingdom/press/euromyths/myth07_en.htm Euromyth:Brandy Butter] "The European Commission Representation in the United Kingdom"

References

* p. 350


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