Rum Butter from The Times Cookery Book by Katie Stewart
A soft creamy sauce which some people prefer to brandy butter. Beat the butter until soft and light. Gradually beat in the soft brown sugar, then beat in the rum. Pile into a dish and chill. Serve ...
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Cooking tools:
- Mixing bowl
- Wooden spoon
- Serving platter
- Refrigerator
Ingredients
- 6 oz (175 g) unsalted butter
- 6 oz (175 g) soft brown sugar
- 1–2 tablespoons rum
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