Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This makes a nice change from brandy butter for your warm mince pies, Christmas pudding or the black bun. You can make this well in advance, keep it in a Kilner or airtight jar and just spoon it out when you need it. Use the darkest treacly looking sugar you can find, such as Billington's unrefined molasses cane sugar, sometimes known as Barbados sugar. I also use Mount Gay dark rum for this, which gives this a real extra kick. In fact I can't think why it's called Cumberland rum butter and not Caribbean. This also makes an excellent Christmas gift nicely packed in a Kilner jar, ceramic pot, or even rolled, or wrapped in f greaseproof paper and tied with some garden twine with a handwritten tag. Although if children are making it for their relatives you'll have to stop them tasting it.
150g unsalted butter
350g unrefined molasses cane sugar, or the darkest sugar you can find
1/2tsp of freshly grated nutmeg
A good pinch of cinnamon
100ml dark rum
Melt the butter in a pan, add the sugar and beat it in with a whisk or wooden spoon, adding the nutmeg and cinnamon as you are mixing. It should be almost like a sticky caramel. Mix in the rum and beat again until well mixed. Store in a sealed container in the fridge until required.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments