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Christmas pudding spiced rum
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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.
Makes: about 750ml
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 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.
This recipe was first published in Mon Dec 01 14:43:00 GMT 2014.