Rum and Raisins

Today I used the end of last Christmases Rum and Raisin jar in a loaf of Banana Bread.
My Rum Shack hibernates in the Northern Winter but rum is just as lovely at this time of year.
If you don't cook or bake much this is one recipe, if it can even be called a recipe that is, that I can recommend you all make ready for Christmas.
The sooner you make it the better, it keeps pretty much indefinitely too.

All you need is a jam jar or kilner jar depending on how much you wish to make, raisins or sultanas or both, sugar and rum!
This year I used a 500g packet of raisins and the same of sultanas. Cheap is fine, ideal for the value supermarket range fruit.
Make sure the jar is clean and sterilised, you can do this by washing it on a high setting in a dishwasher.
Fill the jar with alternate layers of fruit and sugar, I like mine quite syrupy so I do equal quantities of fruit to sugar. Pour over Rum of choice to fill the jar and seal.
I used Appleton's Jamaican rum, try to use a golden or dark rum rather than a light one as they have more flavour.
Shake to mix and store in a dark cupboard. I give the jar a shake every week or so until the sugar has fully dissolved.

Use in all sorts of things. It's especially good poured over vanilla ice cream. The syrup is great in cocktails too. I made a brilliant cheesecake with it last Christmas too.

Miss Lambert's Toffee

We had a teacher at primary school who used to make this and sell it in the playground. It was so popular she drafted in the parents to help and the recipe was shared at special evening classes. This toffee is the stuff of legends!

8oz sugar
3oz butter
2 desertspoons treacle or syrup depending on how you wish the toffee to taste
1 desertspoon vinegar.
glass of ice cold water.

Melt the butter and syrup, add the sugar and dissolve very slowly. When no granules left bring to the boil. When boiling add vinegar. and continue to boil testing a few drops in the water regularly to test when ready. When It is ready it forms hard crunchy blobs in the water. Pour into lightly buttered small square tin and leave to set. Break into pieces