Rum Butter Sauce

Oxmoor House
2 half pints


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1 cup butter, softened
2 cups sifted powdered sugar
2 eggs, well beaten
1/4 cup dark rum


Cream butter in top of a double boiler. Add sugar; beat well. Add eggs and rum; beat well. Cook over boiling water, stirring until mixture thickens.

Spoon sauce into hot sterilized jars. Cover with metal lids; screw bands tight. Serve sauce warm over bread pudding or fresh fruit. Store in refrigerator.

Created date

February 2010