Hot Buttered Rummmmmmmm. mmmm.

I had this as my Christmas recipe last year and lots of people said how much they liked it. So since every magazine I know is bursting with recipes for minced pies and turkey and frankly, what recipe can I give you that’s going to improve on that? I thought I’d repeat this instead. It is really special and delicious. Warning: One glass is enough, though – it’s pretty heady stuff!

4 tsp of either golden syrup or maple syrup (I use a combination of both, however)
25 grams of butter
300ml of dark rum
ground cinnamon, ground cloves, and nutmeg (about a teaspoon all together)
pinch of salt

Melt the butter and the syrup gently together. Add the rum. Bring to a simmer, not so it’s boiling away, but very gently bubbling, for a few minutes. Add the spices and stir gently a little while longer. Pour into a Thermos to keep warm. Remember to shake well before serving.

Happy Christmas lovely people. HAPPY HAPPY CHRISTMAS!

(and sorry the Christmas tree is on its side. I can’t work out how to put it upright. On the website not in real life OBVS.)
XXX