Hot buttered rum

Preparation

Soften the unsalted butter. Zest the oranges. To stir each cup use the cinnamon sticks.

Method

1. 1 Beat the butter together with the muscovado sugar, ground cinnamon, freshly grated nutmeg, ground ginger, a pinch of cloves and orange zest.
2. 2 Place 2 tbsp of the mixture into the bottom of a cup or heatproof glass with the dark rum.
3. 3 Top up with boiling water.
4. 4 Stir with a cinnamon stick.
5. 5 Any unused butter will keep well, wrapped in the fridge, for a week or so and is also delicious on hot toast or teacakes.