Rum or brandy butter
By: Antony Worrall Thompson From: Worrall Thompson
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- Prep time:
- 15 mins
- Cook time:
- Serves:
- Makes approximately 650g
Antony Worrall Thompson makes a classic Christmas accompaniment for mince pies, all you need to decide is whether you prefer it with rum or brandy!
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Ingredients
- 450g unsalted Butter
- 225g light brown sugar
- 1 tsp grated lemon zest
- 2 tsp grated orange zest
- 1 tsp lemon juice
- a pinch of Nutmeg
- a pinch of Cinnamon
- 6 tbsp dark rum or Brandy
Method
1. Cream the butter until soft and white, add the sugar, beating continuously.2. Fold in the lemon and orange rind, lemon juice and spices.
3. Continue beating and fold in alcohol drop by drop.
4. Store in a refrigerator until ready for use. Remove from refrigerator 2 hours beforehand and when softened fluff up with a fork.
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