A mix of spice, nuts and fruits give this Christmas pudding rum it’s festive flavour. To make, dry fry 100g pecans over a low heat for 8-10 mins until toasted and golden. Cool, then put in a colander and tap to remove any flakes. Put the nuts in a 1 ltr jar or bottle with the pared peel of 1 large orange, 75g cranberries and a cinnamon stick, and pour in 700ml white rum. Seal and store in a cool, dark place for 1 week, gently shaking every day to help infuse.
Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small sterilised bottles or jars. It makes the basis for a great twist on a piña colada, just shake 50ml with ice, 50mls pineapple juice and 30ml coconut cream.
Serve garnished with a maraschino cherry, cinnamon stick and extra citrus zest.