Traditional English Cumberland Rum Butter Food

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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.

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.

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.

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9 FOODS ORIGINATED IN CUMBRIA | NEWS - CFM

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  • Cumberland Sausage. Made of natural ingredients and selected cuts of pork. Traditionally rolled long and sold in a flat circular coil. In March 2011 the ‘Traditional Cumberland Sausage’ was granted Protected Geographical Indication.
  • Grasmere Gingerbread. A much more intense flavoured shortbread topped with sandy, sugary, ginger crumbs. Only available from Grasmere Gingerbread or by order it has been made in the small village of Grasmere since the 1850s.
  • Kendal Mint Cake. Flavoured with peppermint, this sugary snack has been made in Kendal since 1918. Kendal Mint Cake came about because of an error. Joseph Wiper made a mistake when boiling sugar for some confectionary and out came Kendal Mint Cake.
  • Sticky Toffee Pudding. Sticky Toffee Pudding was born in the Lake District in the 70s. Francis Coulson developed this steamed sponge pudding and served it at the Sharrow Bay Country House Hotel.
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  • Cumberland Rum Butter. Lightly spiced butter with a splash of dark rum this traditional dish is usually served around Christmas time with mince pies and Christmas puddings.
  • Cumberland Rum Nicky. This date, rum and ginger flan includes the famous Cumberland rum butter. Very difficult to find on shop shelves but it can be found in local restaurants.
  • Cumberland Cheeses. Here are some of the cheeses which are home to Cumbria. Allerdale goats cheese, Kendal crumbly cheese, Kendal creamery cheese, Eden Valley organic brie, Lingmell cheese, Black dub blue cheese, Cumberland smoked cheese.
  • English Lakes Ice cream. Based in Kendal, this family business have been producing ice cream and sorbet for over 20 years. They try to use locally sourced ingredients where possible and often use real jersey milk or local double cream.


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