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| What You Need: |
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4 tablespoons unsalted butter, softened
½ cup light-brown sugar, rubbed through a sieve
¼ cup light rum
1/8 teaspoon ground nutmeg
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| How To Cook: |
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1. Combine the butter, sugar, rum and nutmeg in a bowl, and beat with an electric beater until smooth and well blended.
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2. (By hand, cream the butter by beating and mashing it against the sides of a mixing bowl with a spoon until it is light and fluffy. Beat in the sugar, a few tablespoons at a time, and then the rum and nutmeg.)
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3. Refrigerate for at least 4 hours, or until firm. Cumberland rum butter is traditionally served with plum pudding.
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