Cumberland Rum or Brandy Butter

Cumberland Rum Butter is excellent served with hot mince pies or Mincemeat and Apple Crumble Flan with Almonds.  Brandy Butter is an alternative to serve with Traditional Christmas Pudding.

Serves 8

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

Cumberland Rum or Brandy 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: Use about 6 tablespoons of brandy instead of rum.

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