Cumberland Rum Butter
This butter (seen in the ramekin below) is excellent with the Mincemeat and Apple Jalousie (see Preparation Day 3).
|6 tablespoons rum|
|6 oz (175 g) unsalted butter, at room temperature|
|6 oz (175 g) soft dark brown sugar|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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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