Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is like a traditional brandy butter which you can serve on your Christmas pudding or on mince pies. I've given it a bit of a West Country twist by slipping in some of Julian Temperley's delicious Shipwreck cider brandy (ciderbrandy.co.uk).
250g unsalted butter, softened
2tbsp icing sugar
60-80ml Shipwreck cider brandy
100ml double cream
In a mixing machine or by hand, cream the butter, sugar and cider brandy together until well mixed, then finally add in the cream. You can add more cider brandy to taste. Roll up the butter in clingfilm or greaseproof paper or transfer to little serving pots, cover with clingfilm and store in the fridge until required.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments