Cumberland rum butter

Cumberland rum butter

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
125g unsalted butter
1 1/4 cups brown sugar
1/4 cup rum

Method

  1. Cream the butter until light. Add the sugar gradually, and beat again until light and creamy. Add the rum gradually until well mixed. Pile high in a bowl and chill thoroughly before using. The mixture can also be spread in a shallow tin, chilled, and cut into slices when set.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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