This was written, fittingly, on a cocktail napkin and reads like a recipe for a hot toddy or buttered rum, but is actually a sauce for plum pudding. If you aren’t British, or don’t feel like making plum pudding, just have fun experimenting with desserts and cakes to add this to.
1/2 c soft butter
1 c powdered sugar
2 1/2 oz dark rum
2 oz brandy
blend and chill over plum pudding.
Morgan Recipes 