Instructions: Combine the sugar and water in a mediumsized pan on the simmering plate and leave over a low heat until the sugar is completely dissolved stirring.

When the syrup is completely clear stir in the raisins and continue to heat until they arc hot.

Remove the pan from the heat and add the brandy.

Cool and pour into two clean screwtop jars.

Leave to plump up the raisins for at least 24 hours.

This is divine on any good vanilla or coffee ice cream.

Makes about 450g

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