Prep 10 mins
Cook 0 mins
Rum, and brandy butter, are traditionally served with the Christmas pudding but my husband likes it with any dessert that is served warm. If you like add some ground cinnamon. This makes a lot but is easily halved.
- 10 1⁄2 ounces unsalted butter, softened
- 9 ounces icing sugar
- 9 ounces soft dark brown sugar
- 1 tablespoon warm water
- 1⁄2 cup rum (or brandy)
- Using a mixer beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy and fluffy.
- Refrigerate until needed.