Cumberland Rum Butter Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Ingredients
| Unsalted butter | 100 Gram | |
| Finely grated lemon rind - 1 x 5 milliliter spoon/1 teaspoon | ||
| Lemon juice - 1 x 5 milliliter spoon/1 teaspoon | ||
| Soft brown sugar | 100 Gram | |
| Rum - 2 o 3 x 15 milliliter spoons/2 or 3 tablespoons | ||
| Pinch of grated nutmeg | ||
| Pinch of ground cinnamon | ||
Directions
MAKING
1. In a bowl, add the butter, lemon rind and juice in a bowl and beat together until creamy.
2. Put in the sugar and rum together a little at a time, and blend until light and fluffy.
3. Mix in the nutmeg and cinnamon.
4. IF STORING BY FREEZING: Transfer the Cumberland butter to a rigid container. Seal the container, label it and freeze.
SERVING
5. IF USING RIGHT AWAY: Serve with puddings of your choice.
6. IF USING A FROZEN SAUCE: Thaw in the container at room temperature for 2 to 3 hours till the sauce is in its liquid form. Use as above.
1. In a bowl, add the butter, lemon rind and juice in a bowl and beat together until creamy.
2. Put in the sugar and rum together a little at a time, and blend until light and fluffy.
3. Mix in the nutmeg and cinnamon.
4. IF STORING BY FREEZING: Transfer the Cumberland butter to a rigid container. Seal the container, label it and freeze.
SERVING
5. IF USING RIGHT AWAY: Serve with puddings of your choice.
6. IF USING A FROZEN SAUCE: Thaw in the container at room temperature for 2 to 3 hours till the sauce is in its liquid form. Use as above.
Chef
