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
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.
Yields
8 servings