Beef recipes

Chicken gizzard-and-dumpling stew

1 hour

Sweet treat

Upside-down brown butter-and-polenta nectarine cake

2 hours

Cauliflower recipes

Crunchy cauliflower-and-chicken slaw

Afternoon tea

Pollo al mattone with nectarine salsa

45 minutes

Avocado recipes

Roasted herb-crusted leg of lamb

1 hour 20 minutes

Afternoon tea

Custard-filled mince pies with home-made brandy butter

5 minutes

Custard-filled mince pies with home-made brandy butter

By Scott Parker

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

200 g unsalted butter, diced and at room temperature
200 g light brown sugar
8 T your favourite brandy (I like to use the Paul Clüver apple brandy)
175 ml Woolworths fresh custard with vanilla seeds
12 Woolworths Our Best Ever mince pies

Method

1 Preheat the oven to 160°C. Place the butter and sugar in a food processor and blend until well incorporated and pale.

2 Slowly add the brandy in 4 batches, making sure it’s well incorporated after each addition. Place the brandy butter into a container; it will keep well in the fridge for 2 weeks or in the freezer for a couple of months.

3 Using a 10 ml syringe, fill each mince pie with custard through the small hole in the top.

4 Bake for 6 minutes, then serve immediately with a generous scoop of brandy butter.

Cook’s note: Roll the butter into a log – you can then slice rounds of butter that fit perfectly on top of the warm mince pies. You can also spread the butter inside a warmed crispy croissant with Cheddar cheese for a little treat to kick-start Christmas Day.

Find more Christmas dessert recipes here.

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Custard-filled mince pies with home-made brandy butter

Custard-filled mince pies with home-made brandy butter

Ingredients

Method