Cumberland Rum Butter
- 8 ounces (225g) unsalted butter
- 6 ounces (150g) soft dark brown sugar
- 8 -10 tablespoons dark rum
- grated nutmeg or mixed spice
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.
That’s all for this Advent Sunday ~ I will be back tomorrow with some chocolate treats!Karen