Best Traditional English Cumberland Rum Butter Recipes

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CUMBERLAND RUM OR BRANDY BUTTER



Cumberland Rum or Brandy Butter image

This butter (seen in the ramekin) is excellent with the Mincemeat and Apple Jalousie. See related recipe below.

Categories     Gravy, sauces, dressings and stock     Easy Entertaining     Christmas: Stuffings and Sauces     Christmas: Recipes to freeze     Christmas: The last 36 hours

Yield Serves 8

Number Of Ingredients 3

6 tablespoons rum
6 oz (175 g) unsalted butter, at room temperature
6 oz (175 g) soft dark brown sugar

Steps:

  • You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk. When you have a pale smooth mixture you can gradually add the rum, a little at a time, beating well after each addition. Taste and add more rum if you think it needs it! Then place the butter in a freezer box or bag and transfer to the freezer. Brandy Butter variation: Use about 6 tablespoons of brandy instead of rum.

CUMBERLAND RUM BUTTER



Cumberland Rum Butter image

I was born and bred in Cumberland (or Cumbria as it is now called, which you will perhaps know as the English Lake District). Rum Butter is a traditional Cumbrian dish which is served at Christmas time or any festive occasion especially babies Baptisms. When the rum butter dish was empty, silver coins were placed in it as a gift for the baby. This is my Mothers recipe which was handed down from her Mother....

Provided by Mortane

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 ounces unsalted butter
8 ounces brown sugar
8 tablespoons dark rum
1 pinch mixed spice, cinnamon and nutmeg

Steps:

  • Cream butter and sugar until really soft.
  • Add all the spices (don't overdo it!).
  • Beat in the rum gradually, then place in glass dish and refrigerate.
  • Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER



Traditional English Cumberland Rum Butter image

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.

Provided by French Tart

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

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

Steps:

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

BUTTERED RUM MELTAWAYS



Buttered Rum Meltaways image

These aromatic cookies will just melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners' sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract

Steps:

  • Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
  • Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
  • Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag.

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