We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Hot Rummed Cider
Autumn 2003
The turkey's in the oven and the family has gathered around; after some rousing play in the leaves, it's time for a toddy. Poured since the late 1800's - when a red hot poker would be placed in a metal mug of whisky, sugar and water - toddies are meant to be savoured and this orchard specialty is a perfect remedy to the late harvest chill.
6 cups apple cider
4 tbsp brown sugar
1 tbsp butter
1½ cups amber rum
In a saucepan, bring to boil 6 cups apple cider and 4 tbsp brown sugar. Reduce heat and add 1 tbsp butter. When butter has melted, add 1½ cups amber rum. Stir and serve in heatproof mugs.
