3 oz soft dark brown sugar
3oz icing sugar
6 oz unsalted butter, at room temperature
4 (or more ) tablespoons of calvados
Blend the sugard together making sure any hard lumps are bashed out. Add the butter and blend. Then gradually add in the calvados, until blended together. Chill. Keeps for weeks, ideal on hot mincepies, or with Christmas pudding.
©colour it green 2008