This recipe originates from the old county of Cumberland in the Lake District. My Grandma Nora was born in Cumberland so was probably why she had this recipe in her handwritten recipe book.
It is butter laced with rum and a lovely hint of nutmeg. It can be spread on toast or crumpets or is delicious with mince pies or Christmas pudding.
It's very easy to make and can be made in advance and frozen if necessary. It will keep in the fridge for 2-3 weeks.
Grandma's Cumberland Rum Butter
Sarah's servings: 2 Ramekins
Sarah's skill: Easy
Ingredients:
225g Dark Brown Sugar
145 ml Dark Rum
225g Butter
1/2 tsp Grated Nutmeg
Method:
Put the sugar in a bowl and add the rum and mix, then leave to soak in.
Melt the butter slowly and do not allow it to foam.
Pour the butter into the sugar mixture and mix until fully incorporated.
Add the nutmeg and stir again.
Allow to cool for 10 minutes.
Transfer to ramekin(s) or a small bowl and cover with cling film and refrigerate or freeze.
Sarah's extra slice.......
You can freeze the butter if you like so you can make it in advance.
It will keep for 2-3 weeks in the fridge .
You can use it on scones, mince pies and with Christmas pudding.