There cannot be a Christmas month which is done without a kitchen zipping out a bread pudding or an apple pie at least once in the thirty days. On the 24th night, a traditional family will make the Christmas roast with roast potatoes, the leg of ham, corn beef brisket, creamy parsnip and carrot bake, roasted beet avocado citrus salad to be appropriately ended with a steamed Christmas pudding served with rum butter sauce. Amidst a couple of carols, the family will play a few games and exchange gifts. The tree will be twinkling in the corner. The non-family guests will smile happy to be included helping eagerly to clear dishes and throw away wrappers. I am sticking to the mood and the spirit of the season. Here is my recipe of rum butter sauce.
My food word for this recipe would be gorgeous.
When you go out shopping look for;
½ cup dark rum
50 gms salted butter
3/4th cup whipping cream
Half cup dark brown sugar
The recipe would be;
Take a deep dish bowl. Make sure the butter is at room temperature. Pour all the components into the bowl. Set it on a low flame and keep stirring. You will need to stir continuously for twenty minutes to get the right colour and consistency.
