Cumberland Rum Butter

This butter (seen in the ramekin below) is excellent with the Mincemeat and Apple Jalousie (see Preparation Day 3).

Method

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.