Cumberland Rum Butter
Submitted by happyzhangbo
Cumberland rum butter with dark brown sugar, unsalted butter, and rum. Traditional British hard sauce for Christmas pudding and mince pies.
YIELD
8 servingsPREP
5 minCOOK
5 minREADY
10 minCreamy butter beaten with soft dark brown sugar until pale and fluffy, then spiked with rum for traditional British hard sauce.
The mixture whips into a smooth, spreadable butter that firms up when chilled but melts into warm puddings.
This classic accompaniment to Christmas pudding brings boozy sweetness that cuts through rich desserts.
Pro Tips
- Beat butter and sugar until very pale and creamy before adding rum
- Add rum gradually while beating to prevent the mixture from splitting
- Taste as you go and adjust rum quantity to your preference
- Chill thoroughly before serving so it holds its shape on warm desserts
Ingredients
Directions
Blend the butter and sugar together until pale, soft and creamy in a food processor or else use an electric hand whisk.
When the mixture is pale and smooth, 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!
Place the butter in a container and chill thoroughly before serving.
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