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Cumberland Rum Butter

ingredients

makes about 225 g (8 oz)
1 stick (8 Tbsp)4 oz (100 g) unsalted butter
1/2 cup (100 g) 4 oz soft light brown sugar
2 tbsp (30 ml) rum
2.5 ml (1/2 tsp) grated orange peel
grated nutmeg

method

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.

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