A twist on brandy butter, rum butter is quite rich and satisfying when served with plum or Christmas pudding. You don’t need too much, but with the touch of citrus, it cuts through the alcohol taste and gives a lovely warming feeling. You can also serve this with fruit cake.
Serves: 4 – 6
Preparation Time: 5 minutes
Cook Time: No cook!
o 115g/4oz unsalted butter, slightly softened
o 3tbsp confectioners/icing sugar
o Zest from ½ orange (or a clementine/mandarin), finely zested
o 2tbsp dark rum
o A small touch of juice from the orange
Roughly chop the butter and place in the blender with the cream, icing sugar and orange zest. Add a little of the juice from the orange as well.
Gradually add the brandy and pulse gently until well combined.
You can make this butter a few days in advance, and leave in the refrigerator for up to 3 or 4 days. Take a spoon before serving and just gently beat to soften and ensure ingredients are combined. When serving, add a little grated orange zest to the top.