Rum Butter Recipe
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!
Rate this simple recipe
- 4 oz/ 125g Butter, Unsalted
- 4 oz/ 125g Caster sugar
- 1 Dessertspoon Orange zest
- 4 - 5 Tablespoons Rum
- 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.
- Add the caster sugar and orange zest and beat well until all three ingredients are well blended.
- 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.
- 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
- A bowl,
- 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),
- A grater to prepare the zest, and
- 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!
© 2014 Bronwen Scott-Branagan