Title: Rum Butter
Categories: Sauce Dessert
Yield: 20 Servings

250	g	Butter; unsalted
250	g	Sugar **
200	ml	Rum
1	ts	Orange zest; finely grated
2	tb	Orange juice; boiling

**NB Best sugar to use is Demerara, but in this case it should be ground to a powder in a coffee grinder. In the absence of this, use caster sugar. This is the traditional English accompaniment to Christmas pudding, mince pies and all that good stuff. You owe it to yourself to try it just once in your life. Warm butter slightly and work in the bowl of a food processor until completely smooth. With the machine running, add the sugar 1 tablespoonful at a time. When all the sugar has been added, and with the processor still running, tip in the finely grated orange rind (wash the orange first, of course). Bring the orange juice to a boil (microwave is easiest) and tip this in too. Keep processing, to dissolve the sugar. The butter will become quite runny by this stage. Using a jug, and with the machine still running, start dribbling in the rum. The best rum butter is made with the proportions shown though one could cut down a bit. Don't be fooled by recipes showing a couple of tbs per pound of butter. When all the rum is added, allow the machine to keep running for a few seconds, then stop the machine, run round the edges with a plastic spatula so that all the bits can become incorporated and run again for 30 seconds or so to make sure the sauce is completely homogenous. Finally, put the butter into a serving bowl, cover with cling film and store in the refrigerator for at least 6 hours to set before serving. Make no substitutes with this recipe. Real butter, real demerara, real fresh oranges and real rum. Go on a diet the next day.

Ian Hoare - Georges' Home BBS 2:323/4.4

previous

next