Rum Butter – Hard Sauce

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Let me guess, you are down with the whole Rum Butter idea, but I can hear the question already…what’s a hard sauce? Basically, it is a mixture of butter, spices, and in this case rum – that you place on top of your slice of warm Christmas pudding and then watch the magic happen…

Oozy buttery melty magic!

The heat of the pudding melts the hard sauce into a golden river of rum butter sauce. I have no more words. I. Just. Love it.

How do you make rum butter?

• Mix softened butter until fluffy.
• Add in sugars, spices & rum – then mix to combine.
• Refrigerate for about an hour to become firm.

Watch how to make Rum Butter in my short video, which is right after the recipe instructions.

Are you looking for an easy dessert to pair this rum hard sauce with? It’s a perfect match for my Fruit Mince Pie Tray Bake. This recipe takes mince pies to the next level! Don’t mess around with multiple small mince pies – go big with a whole tray full!

Happy Holidays!

Lee-Ann ♥

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Rum Butter - Hard Sauce

Rum Butter - this "hard sauce" is a mixture of butter, spices and rum. When it is spooned over warm Christmas pudding it becomes a golden river of buttery rum sauce.

Course Dessert, Sweet Treat, Sauce/Condiment

Cuisine Modern Australian

Keyword rum butter

Setting Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 or more

Calories Per Serve 215 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 150 g butter - soften slightly
• 70 g confectioners sugar / icing sugar sifted
• 70 g light brown sugar
• 1/4 tsp mixed spice
• pinch ground cloves
• 3 tbsp dark rum

Instructions

1. Place softened butter in a bowl and beat with a hand-held mixer until fluffy.

2. Add sugars and mix to combine.

3. Add spices and rum, mixing to combine.

4. Refrigerate for 1 hour to become firm.

Recipe Video

Recipe Notes

In the recipe I have specified refrigerating the finished butter mixture to become firm - I suppose strictly speaking this is not totally necessary. But. If you are like me and you like the whole idea of the sauce melting before your eyes, AND the different textures as you eat it - some totally warm & runny, some still a bit firm but soft - then it's better served once it's firmed up in the fridge. Have I persuaded you????

You could also substitute brandy for the rum. I use rum because the Christmas pudding I serve it with (a third generation family recipe from my gorgeous mother-in-law Kath) has rum in it.

If you are looking for another easy Christmas dessert to pair this Rum Butter with, it is a perfect match for my Fruit Mince Pie Tray Bake. This recipe is no ordinary Mince Pie recipe - why mess around making lots of little pies when you can make one big tray!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*