Cumberland Rum Butter

This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie.  See related recipe below.

Serves 8

This recipe is from Delia Smith's Christmas and Delia's Happy Christmas

Cumberland Rum Butter
 6 tablespoons rum
 6 oz (175 g) unsalted butter, at room temperature
 6 oz (175 g) soft dark brown sugar


You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk.

When you have a pale smooth mixture you can gradually add the rum, a little at a time, beating well after each addition.

Taste and add more rum if you think it needs it!

Then place the butter in a freezer box or bag and transfer to the freezer.

Brandy Butter variation: Use about 6 tablespoons of brandy instead of rum.

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