Cream butter and sugar


A lot of recipes for pudding, cakes and other baked goods require “creaming” of the butter and sugar. If this is not done properly, the mixture may have lumps of butter in it or may curdle. It is easy with an electrical mixer, but if you don’t have one, this is what you do:

1 Make sure the butter or margarine is soft, but not melted. It is best to leave it at room temperature for a few hours before you start to mix the pudding.

2 With a wooden spoon, beat the butter or margarine until fluffy and start adding the sugar a little at a time. Beat well after each addition.

3 Carry on beating until the mixture is very light and fluffy and is a pale-yellow colour.

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