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Saturday, 22 December 2007

Rosie’s Rum Butter

I spoke about serving Rum Butter with hot mince pies and just how delicious this is when I posted about my mince pies this week. This is how I make my rum butter should you care for a little wantonness too this Festive Season!
Butter & Muscovado Sugar

Butter, Muscovado Sugar & Dark Rum

Rosie's Rum Butter

Rosie’s Rum Butter
100g (4 oz) soft butter
100g (4 oz) light muscovado sugar
7 tbsp dark rum


In a mixing bowl add the butter and muscovado sugar and beat together until paler in colour and soft and fluffy. Add the dark rum a tablespoonful at a time beating well in with each addition.

Place the rum butter into a sterilized jar and screw on a lid and label. Place into the fridge for the butter to harden up before serving.

This will keep well for two weeks in the fridge. Absolutely gorgeous served on warm mince pies or Christmas Pudding.


Jeena said...

I love the taste of dark rum it is just a wonderful flavour! I bet your rum butter tastes so good Rosie, it looks so lovely :-)

Donna said...

My God....just roll me out the door!!! LOL Looks fantastic!!

Cooking and the City said...

Wow Rosie, everything looks fabulous!

Rosie said...

Hi Jeena,
Mr R loves this on his mince pies not forgetting myself too heehee!

Hi Donna,
Hahahaha - I think after being so wantonness over the festive period in my household - it will be rolling us out of the door!! ;o)

Hi Cooking & The City,
Ahhhh thank you - I love to have descendant treats at festive time as you can see lol ;o)

Wishing you all a very Merry Christmas & New Year 2008!

Thanks also for calling by and all your kind comments!

Rosie x

Bharathy said...

First time here!..
Perfect recipes all for the season :)
Merry Xmas to u and your family,Rosie!

Rosie said...

Hi bharathy,
Thank you for calling by my Blog and many thanks for your kind comment!!

I've just been looking on your wonderful Blog too ;)

Merry Christmas & New Year 2008!

Rosie x