The Free-Range Butter Company

Ingredients

• 100g (4oz) ANCHOR Butter, softened
• 100g (4oz) Soft dark brown sugar
• Grated rind of 1 orange
• Pinch ground cinnamon
• Pinch ground nutmeg
• 45–60ml (3–4 tbsp) Dark rum

Method

1. Place the ANCHOR Butter and sugar together in a bowl and cream together. Add orange rind, cinnamon, nutmeg and rum and lightly beat together. Serve with hot Christmas Puddings – also good with mince pies…
2. You can make your Spiced rum butter in advance and keep it in the fridge.

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