Method

Cream the butter (I start it in the microwave for a few seconds)

Sift about a quarter of the icing sugar into the butter, cream in until thoroughly mixed and the mixture is uniform and soft

Do the same again - second quarter of the sugar.

And again

And finally again - so ALL the sugar is creamed into the butter. It will JUST go, as long as you cream it well each time.

Add the orange zest and a couple of teaspoons of orange flower/rose water if required - adds a certain zing, cream in.

Finally add a good slug of brandy and cream in

Then another slug and cream in again

And again

Fanny Craddock says keep going until the mixture will just hold a soft peak. I stop before that.

Don't add too much brandy at once, risk of curdling the mixture.

Spoon into a serving dish (or two), cover with Clingfilm, put in the fridge to set firm.

This will last at least 6 weeks according to Fanny, though mine usually goes faster than that!

Lick the bowl out furiously.

Fanny recommended adding green colouring - I don't think so darling...