cf-newlogo

Rum/Brandy Butter

  • 450 g unsalted butterrumbutter

  • 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

     

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.

Guacamole!

Guacamole

Bread

Bread1

Beef

Subscribe to our Newsletter

View previous campaigns.

 

search our site

Whoopies!

whoopies

Desserts

VickySponge

Scones

scones

Bread

WhiteBread

Salads

RoastPotatoSalad

Gluten Free

choc-fudge-cake

Eggs

TomatoBasilTart

Preserves

apricotjam

Cakes

chocmeringue

Cup Cakes

fondant

Pastry

TartsBlindBig

Veggies

VegGateaux 1

Pies & Tarts

GoatsCheeseTarts

Biscuits

macaroons

Tasty Recipes

VegGateaux 2

The Udder Coffee Shop

FP-sign

Products

spoons1

Bit of a Pud?

cakeFP

Or a Pie?

LemonCurd

Join us on Facebook

facebook-f

The Cud Life

 cudlife 1