Rum Butter with Orange Rind

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

Ingredients

  • 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

Method

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.

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