I like this recipe and used it a lot as it is a creamy version of the Classic hard sauce. It is served cold and melts to a nice smooth sauce over a warm dessert, whether it is plum pudding or gingerbread. It has egg white in it, so shouldn’t be stored too long before use.
1/2 cup butter or margarine
1-1/2 cup icing sugar
1 egg yolk
2 tbsp brandy
Cream butter until light and fluffy. Gradually add icing sugar, beating well. Beat in egg yolk and brandy until very smooth. Chill until firm.