Tradition in our house is to serve Christmas pudding with rum butter. Why rum? Well my dad was a Submariner in the Royal Navy when he was younger and is still partial to a ‘tot’ of rum that they used to be served on board daily. Mum therefore created her own accompaniment based on this love of rum and it’s been served up ever since.
It’s so easy to make; just 3 simple ingredients.
250g (8oz) butter, softened
500g (1lb) icing sugar
A good splash (or even a glug) of dark rum
I trust the wonderful Kenny to whizz this together for me, but you can use a hand mixer if you don’t have one of these gorgeous machines.
1. Add all the ingredients to a large bowl.
2. Start by mixing slowly until the icing sugar and butter are just combined (starting slowly prevents a huge sugar dust storm enveloping the whole of you & your kitchen).
3. When this is just combined, turn the speed up to maximum and beat for 4-5 minutes until light & fluffy.
4. Taste and add more rum if required.
5. Spoon into little dishes and refrigerate until required.
This will keep for as long as your butter is in date. In this case about 6 weeks until 6th February 2012. No chance of that in my house of course as the family are coming for Christmas dinner and all adore rum butter on their pudding. It’s also got to last until Christmas day (I’ll be watching for the fridge raiders!)
A tasty alternative is to heat a mince pie for 20 seconds in the microwave and then add a generous dollop of your rum butter on top. Leave for a short while to start to melt the butter & enjoy with your feet up whilst listening to a lovely Christmas carol or two!
Alternatives to rum would be any liqueur or spirit such as whisky, brandy, Grand Marnier (for an orange kick).
Let me know if you try it.