Cumberland Rum Butter
Author: Kitchens
  • 100 g (4 ounces) unsalted butter
  • 100 g (4 ounce) soft light brown sugar
  • 30 ml (2 Tablespoons) rum
  • 2.5 ml (1/2 teaspoon) grated orange peel
  • grated nutmeg
  1. 1. Put the butter in a bowl and cream it until very soft and light-coloured.
  2. Crush any lumps in the sugar. Work it into the butter until completely blended in.
  3. Work the rum into the butter, a few drops at a time, taking care not to let the mixture separate.
  4. Mix in the orange peel. Taste and add a little grated nutmeg.
  5. Pile the rum butter into a dish, and leave to firm up before serving; or turn lightly into a screw-topped jar, and store in a cool place until required.
  6. Use within 4 days, or refrigerate for longer storage.
  7. Bring to room temperature before serving.
Makes about 225 g (8 oz)
Recipe by Recipes at