Traditionalenglishcumberlandrumbutter Recipes

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Traditional English Cumberland Rum Butter image

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... "Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life." Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.

Provided by French Tart

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces unsalted butter
6 ounces soft dark brown sugar
8 -10 tablespoons dark rum
grated nutmeg or mixed spice

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.

CUMBERLAND RUM BUTTER

Cumberland Rum Butter image

I was born and bred in Cumberland (or Cumbria as it is now called, which you will perhaps know as the English Lake District). Rum Butter is a traditional Cumbrian dish which is served at Christmas time or any festive occasion especially babies Baptisms. When the rum butter dish was empty, silver coins were placed in it as a gift for the baby. This is my Mothers recipe which was handed down from her Mother....

Provided by Mortane

Categories Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 ounces unsalted butter
8 ounces brown sugar
8 tablespoons dark rum
1 pinch mixed spice, cinnamon and nutmeg

Steps:

Cream butter and sugar until really soft.
Add all the spices (don't overdo it!).
Beat in the rum gradually, then place in glass dish and refrigerate.
Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.

"ENGLISH" PUB BURGER

English pub food flavors on English muffins!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup sour cream or creme fraiche
2 round tablespoons prepared horseradish, preferred brand Gold's
2 tablespoons grainy Dijon mustard
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated or pasted
Salt
6 slices bacon, halved across
1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin
About 3 tablespoons grated onion (from a small white or yellow peeled onion)
Coarse salt and coarse black pepper
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil
8 slices sharp yellow Cheddar cheese
4 sandwich-size English muffins
Melted butter, to brush muffins
Dill pickle slices
Watercress, 2 cups

Steps:

Preheat the oven to 425 degrees F.
Heat a cast-iron skillet over medium-high heat.
For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.

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