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(fl) stout (eg guiness; or use a porter type stout)
4
tb
Rum (use a dark; well flavoured one)
6
oz
Unsalted butter
6
oz
Soft dark brown sugar
6
tb
Dark rum
INSTRUCTIONS
CUMBERLAND RUM BUTTER
From: md_norma@pat.uwe.ac.uk (MD Norman)
Date: Fri, 29 Oct 1993 10:40:56 GMT
Now is the time to prepare your Christmas puddings. This is a traditional
English recipe.
Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar. Mix in the
fruit, mixed peel, nuts, chopped apple then the zest.
In a new bowl beat the eggs and add the stout and rum. Add to the dry
ingredients, and stir VERY well ( it is best to use a very large bowl).
Cover the bowl and leave overnight.
Grease 2, 2 pint pudding basins and pack the mixture into them. Cover with
greasproof paper and pudding cloths, tied on with string. Steam for 8
hours. Cool, and store in a dark, cool, dry cupboard. To reheat for eating,
steam for 2 hours. Serve with Cumberland Rum Butter.
Cumberland Rum Butter: Blend butter and sugar, add rum slowly, and mix
well. Pack into molds for serving and chill. Remove from fridge just before
serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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