Traditional English Cumberland Rum Butter

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... “Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life.” Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 8  ounces unsalted butter
• 6  ounces  soft dark brown sugar
• 8 -10  tablespoons dark rum
•  grated nutmeg or  mixed spice

Directions

1. Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
2. Tip in the sugar and rum and mix everything together.
3. Grate in nutmeg to taste, (or mixed spice) and mix again.
4. Place in a bowl, an earthenware bowl is traditional, then chill until required.
5. Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.