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  Added: Jun 01, 2007  •  Visited (322)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cumberland Rum Butter
What You Need:
  • 4 tablespoons unsalted butter, softened
  • ½ cup light-brown sugar, rubbed through a sieve
  • ¼ cup light rum
  • 1/8 teaspoon ground nutmeg

  • How To Cook:
    1. Combine the butter, sugar, rum and nutmeg in a bowl, and beat with an electric beater until smooth and well blended.

    2. (By hand, cream the butter by beating and mashing it against the sides of a mixing bowl with a spoon until it is light and fluffy. Beat in the sugar, a few tablespoons at a time, and then the rum and nutmeg.)

    3. Refrigerate for at least 4 hours, or until firm. Cumberland rum butter is traditionally served with plum pudding.

    To Make: about ¾ cup
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Dairy » Butter
    Main Ingredient » Nuts » Nutmeg
    Dish » Sauces & Condiments


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