Rum Butter with Orange Rind

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I love both brandy and rum butter but this one, with its flavour of muscovado sugar and orange rind, is a special favourite.


  • 225 g/8 oz unsalted butter
  • 150-175 g/5-6 oz light muscovado sugar
  • finely grated rind of 1 orange
  • 4-5 tablespoons dark rum


Cream the butter with an electric whisk until soft. Thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time. (If you use a food processor, simply whizz the first 3 ingredients together until smooth and then add the rum gradually.) Keep in the fridge, but take out and bring to room temperature well before you start the meal. Serve with the Christmas pudding.