There’s nothing better than butter unless it’s spiked with spiced rum, sugar and ground almonds. A real festive treat in our house is Spiced Rum butter, it elevates even the dullest Christmas Pudding, it makes mince pies even more delicious and is a gorgeous midnight snack spread generously on thick slices of toast.
Potted into little jars it’s the perfect edible gift and lasts for at least a week in the fridge. The more traditional brandy can be used in place of the rum and the almonds left out or replaced with ground pecans.
Spiced Rum butter
- 200g butter
- 200g icing sugar
- 3 tbsp rum
- 50g ground almonds
Cream the butter until soft, add the icing sugar and beat well until smooth. Add the rum and almonds, mix till smooth. Place into bowl or jars till needed.
