Traditional English Cumberland Rum Butter Food

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

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