Cumberland Rum Butter
This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.
|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 variation: Use about 6 tablespoons of brandy instead of rum.
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