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.
|6 tablespoons rum|
|6 oz (175 g) unsalted butter, at room temperature|
|6 oz (175 g) soft dark brown sugar|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia Smith's Christmas and Delia's Happy Christmas
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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This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
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