Waitrose

Christmas pudding spiced rum recipe | Waitrose

This is great for lighting the Christmas pudding or for cocktails. You will need to prepare the rum at least two weeks before you plan to give it away.

  • Vegetarian

Ingredients

70cl bottle dark rum (or bourbon)

2 vanilla pods

2 large cinnamon sticks

2 star anise

3 whole cloves

75g light brown muscovado sugar

1 orange

Method

1 Pour 100ml rum into a small saucepan. Using a small sharp knife, split the vanilla pods down their length, then add to the pan with the cinnamon sticks, star anise, cloves and sugar. Using a vegetable peeler, pare thin strips of peel from the orange and add to the pan. Slowly  warm the rum over a low heat, stirring to dissolve the sugar; do not allow it to boil.

2 Pour the contents of the pan into a large, sterilised jar, then add the remaining rum. Once cool, tightly seal the lid and shake vigorously. Leave the rum in a cool, dark place and give it a good shake every day to muddle the spices.

3 After 2 weeks, strain and discard the whole spices and orange peel. Decant the rum into small new, sterilised bottles (or a larger one, if you prefer) to give to your lucky friends. 

FYI: The rum can be stored in new, sterilised bottles for up to 3 weeks. Once opened, store in the fridge and use within 1 week.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

 

 

  • Preparation time: 5 minutes, plus 2 weeks infusing
  • Cooking time: 3 minutes
  • Total time: 8 minutes, plus 2 weeks infusing

Makes: about 750ml

4 stars

Average user rating Based on 1 rating

This recipe was first published in Mon Dec 01 14:43:00 GMT 2014.