Christmas pudding spiced rum sounds so intriguing!
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.
- Preparation time:5 minutes, plus 2 weeks infusing
- Cooking time:3 minutes
- Makes: about 750ml
Ingredients for Christmas pudding spiced rum
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.
Recipe from http://www.waitrose.com/christmas
So are you going to give my Christmas pudding spiced rum a whirl this festive season?
Your children matter to you so much so it is important to make sure you are aware of the law and car seat safety tips.
Since 1983 it has been compulsory to wear a seat belt when travelling in the front or rear seat of a car. It is also compulsory for children under the age of 12 or less than 135 cms tall to use an approved child safety seat.
Seats are split into categories based upon either the height of the child (R or weight of the child. it is very important to make sure the seat is correct for your child.
Seats can only be fitted where there is a diagonal belt or in some more modern cars use the ISOFIX system which secures the child seat to the seat frame.
This is not only a matter of complying with the law this is the safety of your beloved child whilst travelling in your car however long the journey.
Always consult the staff in the retailer where you intend to buy your car seat. They should be able to recommend the most suitable seat for your child. They should also be able to demonstrate how to correctly fit the seat into your car. If they can’t do this or seem unsure of what they are doing buy your seat elsewhere!
Lastly do not risk your child’s life by purchasing second hand. You have no knowledge of the history of the car seat and whether it has ever been involved in an accident. Seats should always be replaced following an accident – your insurers will allow for this in their claim.
What are your car seat safety tips?
I think you will be tempted by these white chocolate truffles in a wonderful recipe from Berryworld.
White chocolate truffles
Smooth and delectable, the combination of sharp cranberries, creamy white chocolate and zesty orange make these a wonderful taste sensation as well as a perfect Christmas gift or after dinner treat.
What you need to know
Makes: approx: 20
Prep time: 30 minutes
- 150g fresh cranberries
- 3 tbsp Cointreau
- 1 tsp granted orange zest
- 500g white chocolate, suitable for cooking
- 600g double cream
- 25g unsalted butter
- Place the cranberries, Cointreau and orange zest into a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.
- Chop or break 300g of the chocolate into small pieces and put into a heatproof bowl. Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted. if the chocolate doesn’t melt with the heat of the cream, place over a saucepan of simmering water for a few minutes and stir until the chocolate has melted. Stir in the cranberries and leave to cool, then place in the fridge for 4 hours or overnight.With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approximately 30 minutes. Melt the remaining chocolate in a bowl over simmering water. Place each ball on a fork and dip into the melted chocolate, swirling around until coated, place on a sheet of baking parchment, leave to set in the fridge. These delicious truffles are best served straight from the fridge.
- Cooks Tip: These lovely truffles make an ideal Christmas gift, place in little paper cases and then in a small gift box wrapped in ribbon, store in the fridge and eat within a week.
I am celebrating a happy day. Not that long ago in life terms, I used to have to really dig deep to find happiness in a week never mind one single day. That is before I got treatment for my depression and started working my way back to who I am and giving myself a healthy dose of self-love too.
So today, I woke up and very soon our new gardener arrived. He has done a lovely job. I love our new garden and land but I don’t want to get overly involved in maintaining it. I am not a natural gardener at all.
I spent time in our village talking to the locals in our amazing community. I headed to the supermarket and threw a few treats in the basket too for an indoor picnic that my daughter fancied having just because.
I watched telly without feeling guilty about not just work, work, working.
I tackled some housework but in manageable chunks and ended up getting loads done.
Work went fine today and the blog is looking super pretty I think with its bold new header and badge. I also have a brand new badge for my Facebook group Bloggers on Thin ice. I am a little in love with my new look.
I spent some lovely quality time with my children playing and talking.
I cooked an amazing meal for dinner.
Now, you find me blogging and watching I’m a Celebrity on the telly.
It’s a fine life full of simple pleasures.
I hope you are celebrating a happy day too.
Here’s a King Prawn and Scallop Mini Skewer idea that might tempt your guests over the festive season.
What You Will Need:
1 pack of Young’s King Prawns & Scallops with Lemon & Pink Peppercorn Butter
Mini Wooden/bamboo skewers
• Defrost the King Prawns & Scallops according to the instructions on pack.
• Soak the Wooden/ bamboo skewers in water for 20 minutes.
• Thread the prawns & scallops onto the skewers, 3 per skewer.
• In a small pan, melt the lemon & pink peppercorn butter & brush the melted butter over the prawns & scallops.
• Place the Prawn & Scallop skewers under a pre- heated grill for 4-6 minutes turning occasionally & baste with any remaining butter.
Will you be trying the King Prawn and Scallop skewers as a simple canapé or starter?