Cumberland Rum Butter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz butter
  • ΒΌ teaspoon ground nutmeg
  • 8oz dark soft brown sugar
  • β…› pint rum


    Cream the butter and work in the nutmeg and the sugar, gradually adding a few drops of rum at a time until it is all finished. The mixture should be smooth and creamy. This sweet butter was made in Cumberland and Westmorland and put into a bowl to use at Christenings. It was eaten by everyone who visited the new baby, traditionally spread on oatcakes, but sometimes on biscuits or bread. The woman who first cut into the bowl was supposed to be the next one who would prepare a similar dish, and butter made for a boy’s birth was said to be more infectious than that made for a girl. Sometimes, the bowl was hidden, and young people came to the house to search for it and eat the contents. The empty bowl was then used for a collection of money for the baby.