Traditional Cumberland Rum Butter

Allow unsalted butter to soften at room temperature.

Cream the butter together with dark brown sugar (muscovado) until completely smooth and the sugar is incorporated.

Add a generous amount of freshly grated nutmeg.

Slowly beat in dark rum, a tablespoon at a time, to prevent splitting.

Transfer to a small crock or bowl and smooth the top.

Chill until firm. Traditionally served to guests at christenings along with 'plain biscuits'.