HOT BUTTERED RUM
INGREDIENTS Serves 20
- 225g unsalted butter
- 400g light muscovado sugar
- 2 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp ground ginger
- 1 orange
- 1 litre Dark rum
- 1 cinnamon stick
- pinches cloves
DIRECTIONS
PREPARATION
Soften the unsalted butter. Zest the oranges. To stir each cup use the cinnamon sticks.
METHOD
- Beat the butter together with the muscovado sugar, ground cinnamon, freshly grated nutmeg, ground ginger, a pinch of cloves and orange zest.
- Place 2 tbsp of the mixture into the bottom of a cup or heatproof glass with the dark rum.
- Top up with boiling water.
- Stir with a cinnamon stick.
- Any unused butter will keep well, wrapped in the fridge, for a week or so and is also delicious on hot toast or teacakes.