Rum Butter with Orange Rind

Preparation info
  • Serves


    • Difficulty


Appears in
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


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 t