Rum or brandy butter

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By: Antony Worrall Thompson From: Worrall Thompson

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This recipe is classed as easy

Rating 3.34 / 5 (44 votes)

Prep time:
15 min
Makes 650g

Antony Worrall Thompson's fragrant and lightly spiced butter is made in the same fashion whether you choose rum or brandy


1. Cream the butter until soft, white and fluffy, then add the sugar, beating continuously.

2. Mix in the lemon and orange zest, lemon juice and spices.

3. Continue beating and add the alcohol drop by drop.

4. Transfer to a plastic box and chill until ready for use. Remove from the refrigerator 2 hours before serving and, once softened, fluff up with a fork.


  • 450 g unsalted butter
  • 225 g light brown sugar
  • 1 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 1 tsp lemon juice
  • 1 pinches ground or grated nutmeg
  • 1 pinches ground cinnamon
  • 6 tbsp dark rum or brandy

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