1 lb unsalted butter, brought to room temperature
4 cups dark brown sugar
1½ cups rum
½ teaspoon nutmeg
Cream butter and sugar. Stir in rum and nutmeg. Transfer to small serving bowls.
Also known as Cumberland Rum Butter, story goes it was invented when a little old lady rumrunner in Cumbria had a cask of rum hidden in her larder leak all over her sugar and butter. The recipe is essentially Garmey's.
Brandy Butter or Hard Sauce, the traditional spread for Christmas puddings and mince pies, is similar, using a third as much brandy in place of the rum.