The following recipe has nothing to do with Eighth Day at all, but is a traditional hard sauce for a traditional pudding so we make no apologies for including it. Rum butter is the sort of thing you can make in advance. You can even give it as a gift, to such of your relations as would appreciate the ardent spirits, as Mrs. Beeton might have said.
4oz (100g) butter
½ teaspoon grated nutmeg
6oz (150g) castor sugar
¼ teaspoon ground cinnamon
½ wine glass rum
- Mix the spices with the caster sugar.
- Warm the butter until it can just be poured, but not actually hot.
- Pour it onto the caster sugar, beating thoroughly until it is smooth.
- Add the glass of rum and beat well again.
- Pour into ramekins or other suitable containers.
- When set dredge with castor sugar.
- This will keep for a month in the refrigerator. You can substitute vegan margarine for the butter. This will not need warming and should just be beaten with the sugar and spice. It will stay softer than the butter version.
- A big blob of rum butter on the hot Christmas pudding, a slurp of cream, Christmas bliss!
- Similar hard sauces can be made with butter or margarine and fruit for eating with the baked puddings given earlier. A typical version would be to use
- 4oz (100g) butter
- 6oz (150g) caster sugar
- 4oz (100g) blueberries
- Beat all together until it becomes a smooth purple paste, then allow to set for a few minutes before eating. Delicious for a really unhealthy treat.