Mrs Kirkbride’s Cumberland Rum Butter
250g butter (Mrs K swears by Anchor as a good setter)
500g of dark brown sugar
Dark rum to taste
Melt butter, add sugar and stir it in. This takes a lot of patience and arm work but persevere until you have a smooth silky paste with little if any butter round the sides.
Add rum to taste. Can’t really suggest a quantity, just as much as you feel your mix can take. Keep tasting, when just right add a little more Grate as much nutmeg as you like into the mixture. Pour into your best rum butter bowl, quite often (as in my case) this will be an old porcelain sugar bowl handed down through the family. Place in fridge when cold to set - don’t panic if it looks runny. Usually it will set OK but if it’s still a bit runny at the end it will still taste divine.
This will produce quite a lot so you could just reduce the quantities proportionately. But it does keep well in the fridge as long as you bring it up to room temperature when you want to eat it. Or divide into smaller containers and give some away as gifts.