Rum Or Brandy Butter Recipes

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

CUMBERLAND RUM BUTTER

Steps:

• Cream butter and sugar until really soft.
• Add all the spices (don't overdo it!).
• Beat in the rum gradually, then place in glass dish and refrigerate.
• Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.

RUM OR BRANDY BUTTER

Steps:

• Using a mixer beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy and fluffy.
• Refrigerate until needed.

VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)

Steps:

• Beat butter until light and fluffy (I use a hand held mixer).
• Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
• Beat in the rum, to taste.
• Transfer to a pretty glass serving bowl, dust with nutmeg.
• Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
• Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
• Keeps for several weeks in the refrigerator.

BRANDY BUTTER (HARD SAUCE)

Steps:

• Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.