Rum raisin toddy recipe

Zetter Townhouse rum raisin toddy The key to this is the spiced rum raisin syrup. It will need to steep for up to a week, so make a decent sized batch, because once you taste it, you'll want to put it on everything (its amazing with ice-cream, for instance). To make the syrup, put 1kg raisins in a suitable container with a lid, and cover with 125ml of Myers's dark rum and 375ml of sugar syrup, cover and leave for at least five days. You will be rewarded with a delicious, treacle-coloured syrup. Serves four. 160ml Myers's dark rum 100ml spiced raisin syrup (see intro) 60ml lemon juice 400ml boiling water Combine the rum, syrup and lemon juice, add the boiling water, stir and pour into mugs or glasses Grate a little nutmeg on top, if you like.