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This is a variant of the traditional North of England recipe for rum butter. Ever since
I found it, it has become a part of our regular Christmas fare. I serve it—rather
than the traditional English hard sauce—with our Christmas pudding, along with thick
cream (usually canned thick cream). Of course, after the heavy main course, no one
feels like having dessert straightaway; so the pudding with its trimmings gets served a
couple of hours later, when our stomachs have had a chance to recover.
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Rum Butter
