English Cream With Dark Rum Recipes

ENGLISH CREAM WITH DARK RUM

Steps:

• Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored.
• Heat the milk and the vanilla in a saucepan. Do not boil.
• Gradually add the milk to the yolks. Cook over medium heat with a wooden spatula, swirling and scraping constantly to keep the mixture moving. Draw your index finger along the back of the spatula. If the mixture parts cleanly and stays parted, the correct consistency has been reached. This occurs at about 185 degrees.
• Pour the mixture through a fine-meshed strainer into a small bowl. Cool at room temperature, stirring occasionally to maintain smoothness.
• Add the rum, if desired, and refrigerate.

RUM WHIPPED CREAM

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER

Steps:

• Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next.
• Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
• Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold. Steam the pudding covered for 2 hours.
• Remove and let pudding cool a bit on a rack for 10 minutes, uncovered. Meanwhile, MAKE THE RUM BUTTER: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl. Place a serving plate on top of the pudding and invert onto a serving plate and serve with the rum butter.

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.