Rum Butter


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

When I was a child and didn’t like Christmas pudding very much the only reason I would eat a spoonful was to have a huge dollop of rum or brandy butter on the top. Now my children feel the same. If you prefer brandy butter make it with icing sugar and brandy. You can make the butter when you make the pudding, pack it into a plastic box with a lid and store it in your refrigerator. Take out well beforehand on Christmas Day.


  • 8 oz (200 g) unsalted butter
  • 4-6 oz (100-150 g) (to taste) soft, pale brown sugar
  • 4-5 tablespoons (4-5 x 15 ml spoon) light rum


Cream the butter until pale and soft. Beat in the sugar. Add the rum drop by drop, beating all the time so that it doesn’t curdle.