| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Living |
8 |
servings |
INGREDIENTS
| 100 |
g |
Raisins |
| 4 |
tb |
Rum |
| 50 |
g |
Butter |
| 75 |
g |
Caster sugar |
| 50 |
g |
Light muscovado sugar |
| 100 |
g |
Honey |
| 100 |
ml |
Evaporated milk |
INSTRUCTIONS
1 Soak the raisins in the rum for at least an hour, preferably overnight.
2 Put the butter into a heavy-bottomed pan with the caster sugar, muscovado
sugar and honey. Stir over a low heat, until the butter has melted and the
sugar has dissolved and everything is evenly mixed.
3 Over a gentle heat, add the evaporated milk a little at a time and stir
in the drained raisins. Boil, still stirring, draw off the heat and stir
for a minute or two.
4 Spoon into sterilised jam jars, seal tightly and leave to cool. Once
opened, store in the fridge where it will keep for up to two weeks.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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