Ingredients:
4 tablespoons unsalted butter, softened
1/2 cup light-brown sugar, sifted
1/4 cup light rum
1/8 teaspoon nutmeg
Directions - Cumberland Butter:
In a small bowl, cream the butter by beating and mashing it against the
sides of the mixing bowl with a spoon until it is light and fluffy. Beat
in the sugar, a few tablespoons at a time, then the rum, and lastly the nutmeg.
Refrigerate for a least 4 hours, or until firm. Cumberland Rum Butter is
traditionally served with Plum Pudding.
Recipe yields 3/4 cup Cumberland Rum Butter.
