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Cumberland Rum Butter
In Cumberland, rum butter and oatcakes were given to friends who called at the house to see a new baby. In turn they would leave "a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting."

INGREDIENTS: Unsalted butter - 225 g (8 oz), softened, Soft brown sugar - 175 g (6 oz), Rum - 3 tbsp, Grated nutmeg g (4* oz), Egg yolk, lightly beaten, Demerara sugar - to decorate (optional).

COOKING: 1. Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater.
2. Tip in the sugar and rum and mix everything together. Grate in nutmeg to taste and mix again.
3. Place in a bowl and chill until required.