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

Ingredients
100g (4 oz) soft butter
100g (4 oz) light muscovado sugar
7 tbsp dark rum

Method

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.