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Rum Butter Recipe

Updated on December 22, 2014
BlossomSB profile image

Bronwen is interested in food, diet, and creating recipes, as she has prepared family meals and organised church and home functions.

Rum Butter - a small amount set aside
Rum Butter - a small amount set aside | Source

Traditional Brandy Butter or Rum Butter?

The following recipe is a variation of Brandy Butter and I like it much better. I first made it a few years ago and it's time that I shared it, as it's always so popular with my family. I don't normally drink alcohol, but this is special for serving with the plum pudding at Christmas and it really tastes wonderful. Also, we don't drink it, we eat it.

If you are looking for something a little different to spice up the Dessert part of Christmas dinner, especially now that adding the traditional coins we used to love to find are no longer considered to be safe, especially for the elderly and little children, this is it!

This Rum Butter does not take long to prepare and can be made a day or so ahead of the festivities - or even a week ahead, as it will keep for quite a while. That is, if you don't keep going to the refrigerator and taking little samples, just to see if it can really taste that good!

Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: Serves eight people.

Rate this simple recipe

5 stars from 1 rating of Rum Butter


  • 4 oz/ 125g Butter, Unsalted
  • 4 oz/ 125g Caster sugar
  • 1 Dessertspoon Orange zest
  • 4 - 5 Tablespoons Rum
The Rum, the Caster Sugar and the Unsalted Butter
The Rum, the Caster Sugar and the Unsalted Butter | Source
  1. Firstly, grate the skin of an orange, avoiding the white pith. This is the zest you will need. Then, in a bowl, soften the butter and beat until smooth and creamy and the butter has turned a pale colour.
  2. Add the caster sugar and orange zest and beat well until all three ingredients are well blended.
  3. Add the rum, mixing it in with a spoon so that it does not spatter when you first begin to beat. Then beat all the ingredients together until the mixture is light and creamy.
  4. Transfer the mixture to a serving dish (or two). Store until needed in the refrigerator where the Rum Butter will become firm.

This recipe is so simple and quick to make,

  • Especially if you have the few ingredients needed - only four - at hand.
  • If you have a good beater, then it will take even less than the suggested fifteen minutes. The only other requirements are
  1. A bowl,
  2. A pair of scales to weigh the sugar (the butter is easy as it usually comes in 250g blocks, so it only needs to be cut in half),
  3. A grater to prepare the zest, and
  4. Spoons to measure the zest and rum.

One of the best parts is scraping out the bowl afterwards!

Actually, I put the mixture into two serving dishes - a big one for the great day and a smaller one for the fun day when we eat the left-overs - sometimes at New Year.

This Rum Butter is a great addition to the Christmas pudding and I think it's much nicer than Brandy Butter. Make it in a few minutes and then just sit back and wait for the compliments!

The Rum Butter - Ready and Waiting. Come and get it!
The Rum Butter - Ready and Waiting. Come and get it! | Source

© 2014 Bronwen Scott-Branagan


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    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      AudreyHowitt: Thank you, Audrey! It's a great accompaniment for several dishes and, yes, it would go well with fruit, too.

      mary615: Ah, I remember Hard Sauce, but we only ever had it at Christmas. It must have livened up the bread pudding. Thank you for your vote, too.

    • mary615 profile image

      Mary Hyatt 2 years ago from Florida

      My mother used to make what we called Hard Sauce. She served it on warm bread pudding. Made almost the same way as your recipe!

      Voted UP, etc.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      This sounds wonderful and so easy! Perfect for fruit!

    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Victoria Lynn: That's a good idea! I'd love to know what you do with it and how it goes!

    • Victoria Lynn profile image

      Victoria Lynn 2 years ago from Arkansas, USA

      This looks tasty! I'd be curious to try it with or on different things!

    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      pstraubie48: Do! I'm sure it will be a hit. Thank you for your comments. God bless you.

      peachpurple: It goes on top of cakes, fruit tarts or desserts, not in them :)

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      What can we make with rum butter?cookies or cakes?

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      This sounds like a totally divine addition to a buffet dinner. I am going to try this very soon.

      Pinned shared g+ tweeted voted up++++

      Angels are once again on the way to you ps

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      AudreyHowitt: Thank you! It is, and I normally don't drink alcohol.

      Cyndi10: That's true! it would make a good accompaniment for a dessert for any festive occasion. Best wishes for you for 2015, too.

      Paeony: So glad you enjoyed it - enjoy the last piece of pudding, too. I'm thinking of concocting another dessert that incorporates it, but I'm also trying to lose some weight after all that lovely Christmas food!

    • profile image

      Paeony 3 years ago

      It was really nice - I still have the leftovers to have next time I feel like the last piece of pudding :)

    • Cyndi10 profile image

      Cynthia B Turner 3 years ago from Georgia

      Yummmmm. Looks like a great, easy addition to Christmas (or anytime) dinner deserts. Thanks for sharing.

      Happy New Year!

    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      Oh this looks wonderful!!

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Genna East: Thank you! And a wonderful 2015 to you and yours, too.

      Glimmer Twin Fan: I've just realised that I really didn't answer your question. The Butter is a Christmas treat and is usually used as a garnish on Christmas pudding and fruit mince pies and tarts.

    • Genna East profile image

      Genna East 3 years ago from Massachusetts, USA

      Blossom, I don't read a lot of recipes, but yours I always look forward to. Thank you, and Happy New Year!

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      CrisSp: Hmm indeed! It really is good. Thank you for your good wishes, may 2015 be a great one for you, too.

      Glimmer Twin Fan: Thank you for your comments. We-e-ll, actually I rather pile it up on top as it tastes so good. I'm sure it would go well on fruit bread, especially if spread thickly.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      This sounds delicious Blossom. Just curious, do you use it like other butters, on breads and biscuits? I am making some fruit breads soon and am thinking about making this as an accompaniment.

    • CrisSp profile image

      CrisSp 3 years ago from Sky Is The Limit Adventure

      I've never tried this before but it looks interesting. I can just imagine the smell...hmm.

      Certainly going on my list.

      Meanwhile, happy New Year to you and yours.

      Love and twinkle from the sky~

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      tobusiness: Both brandy butter and rum butter go beautifully with mince pies, it just makes the finishing touch. In fact, I liked my rum butter so much I'm tempted to make it again for New Year!

      phdast7: It does smell wonderful. Oh, that's a good idea, I hope they enjoy it - and a happy New Year!

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      Blossom - It looks and sounds just wonderful...and I do believe I can smell it here. I am going to spend new Year's Eve with my son and family and I will be taking this with me. Take care. Theresa

    • tobusiness profile image

      Jo Alexis-Hagues 3 years ago from Bedfordshire, U.K

      Every Christmas we have brandy butter with our mince pies, but this Christmas we forgot. Thank you for this recipe, I'll have a go at making it next year, all being well. Looks simply delicious.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      WillStarr: It is! No, I haven't, except in one of my books, 'Christmas Card Record Book,' in my online bookshop: Thanks for the great idea. I should experiment with a gluten free one.

      teaches12345: That sounds like a great idea, too. I'm sure it would be popular. Thank you, I've had a lovely Christmas with church services, including the midnight, and sharing with family and friends.

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      I love to serve flavored butter with breads and muffins. This recipe is one that will add to the delight of any meal. Thanks for sharing. I hope you are having a wonderful Christmas season. Blessings!

    • WillStarr profile image

      WillStarr 3 years ago from Phoenix, Arizona

      Wow! This sounds very tasty!

      Have you also published a Christmas Pudding recipe?

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Jackie Lynnley: Yes, it was yum! And I'm a non-drinker. Thank you for your good wishes - may 2015 be a wonderful year for you, too.

      FlourishAnyway: It's finer than normal sugar, but not as fine as icing sugar. It goes well on lots of things, especially on a spoon when I'm cleaning out the bowl!

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      Oooh, you had me at rum. Is caster sugar the same as granulated sugar in the US? I imagine this would be good on muffins.

    • Jackie Lynnley profile image

      Jackie Lynnley 3 years ago from The Beautiful South

      Mm yum; what a great time for this recipe! Thanks so much. Merry Christmas Blossom; have a wonderful new year.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      AliciaC: It's a lovely accompaniment to the Christmas pudding, and just a little different from the traditional one. Thank you for your comment.

      Michael-Milec: LOL! I love that! Thank you - the joy is so important - may it remain in your heart all the year around, too. As we light the fifth candle of the Advent wreath today, wishing you all that the purple candles stand for, too.

      anglnwu: It is. Thank you and all the blessings of Christmas to you.

    • anglnwu profile image

      anglnwu 3 years ago

      Yum, looks like a good addition to the Christmas meal. Thanks for sharing.

    • Michael-Milec profile image

      Michael-Milec 3 years ago

      Hello BlossomSB.

      Sounds as a great home-made remedy for curing cold.

      Have a blessed ' joy to the world'...- all year around.

      Voted interesting.

      Peace with us.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      This sounds delicious and very easy to make, Blossom. I love the idea of adding it to Christmas pudding. Thanks for the recipe.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Frank Atanacio: Thank you, Frank. Have a great Christmas.

      billybuc: Lovely! And Christmas blessings to you.

      Ericdierker: It is, the meat is always so tender. Thank you.

    • Ericdierker profile image

      Eric Dierker 3 years ago from Spring Valley, CA. U.S.A.

      looks like a great recipe

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      Passing this one, Blossoms. Thank you and Merry Christmas to you and yours.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      Blossoms thank you so much for sharing this recipe :)