1 stick (8 Tbsp)4 oz (100 g) unsalted butter
1/2 cup (100 g) 4 oz soft light brown sugar
2 tbsp (30 ml) rum
2.5 ml (1/2 tsp) grated orange peel
grated nutmeg
1/2 cup (100 g) 4 oz soft light brown sugar
2 tbsp (30 ml) rum
2.5 ml (1/2 tsp) grated orange peel
grated nutmeg
method
1. Put the butter in a bowl and cream it until very soft and light-coloured.
2. Crush any lumps in the sugar. Work it into the butter until completely blended in.
3. Work the rum into the butter, a few drops at a time, taking care not to let the mixture separate.
4. Mix in the orange peel. Taste and add a little grated nutmeg.
5. Pile the rum butter into a dish, and leave to firm up before serving; or turn lightly into a screw-topped jar, and store in a cool place until required.
6. Use within 4 days, or refrigerate for longer storage.
7. Bring to room temperature before serving.
2. Crush any lumps in the sugar. Work it into the butter until completely blended in.
3. Work the rum into the butter, a few drops at a time, taking care not to let the mixture separate.
4. Mix in the orange peel. Taste and add a little grated nutmeg.
5. Pile the rum butter into a dish, and leave to firm up before serving; or turn lightly into a screw-topped jar, and store in a cool place until required.
6. Use within 4 days, or refrigerate for longer storage.
7. Bring to room temperature before serving.
serving amount
makes about 225 g (8 oz)
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