Description
If adding orange-based liqueur such as Grand Marnier or Cointreau, add grated rind of orange to the cream for extra flavour.
Ingredients
290ml/½ pint double cream
30g/1oz caster sugar or icing sugar
Baileys, Rum, Brandy, Grand Marnier or Cointreau
Method
1. Whip the cream with the sugar to form soft peaks.
2. Fold in the alcohol to your taste, 1 tbsp is good, 2 tbsp is even better and 3 tbsp - wow!
3. Serve with Christmas pudding, mince pies or on chocolate log, delicious with fruit salad too.
