Hot apple and rum cocktail recipe


Fingers crossed November is as mild and dry as October. This Autumn has been glorious and reinforced my love for Britain’s seasons. OK, I know we are obsessed with the weather here, but the magic of watching the seasons changed is one of our – unsung – national treasures. Autumn 2016 has been almost poetical in its beauty. Blue skies, crisp air and spectacularly coloured leaves. But the transition between seasons, is not just a change of weather and outfits but a change in what we eat. What I love most about this time of the year is that hunkering down with a bowl of apple and blackberry crumble and custard is not just one of life’s biggest pleasures, but a legitimate way to spend a Friday night. 

So with that in mind this month over on YouTube (if you’ve not already subscribed to our channel, it only takes a second, is free and means you will find out what we’ve eating before anyone else) we have been cooking some of our favourite Autumn dishes.

 All of them perfect for celebrating Bonfire Night this Saturday. There is our very easy sausage one pot, our ingenious lid potatoes (jacket potatoes with the top lopped off – made this way, they are very transportable and can be wrapped in foil and eaten easily outdoors) stuffed with bacon and cheese or even baked with an egg in the top. And a delicious apple, ginger, pear and rum cocktail (inspired by a recipe from the wonderful Anna Jones) that will warm the cockles of your heart, put some colour in your cheeks and a spring in your step. On that note, hope your fireworks night is a cracker.

Apple, ginger, pear and rum cocktail 

Makes 6 large mugfuls

2 litres apple juice

1 large piece of ginger, sliced

2 pears, thinly sliced

2 cinnamon sticks

4 cardamom pods

2 tbsp brown sugar

Juice of 4 limes, zest of 2

500ml golden rum

Pour the apple juice into a big pan, then add the ginger, pears, cinnamon, cardamom and sugar. Add the lime zest and juice, bring everything to the boil and simmer until the sugar has dissolved. Serve warm in glasses or mugs, with a good shot of spiced rum.




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