Instructions: 1 Soak the raisins in the rum for at least an hour, preferably overnight.

2 Put the butter into a heavy-bottomed pan with the caster sugar, muscovado sugar and honey. Stir over a low heat, until the butter has melted and the sugar has dissolved and everything is evenly mixed.

3 Over a gentle heat, add the evaporated milk a little at a time and stir in the drained raisins. Boil, still stirring, draw off the heat and stir for a minute or two.

4 Spoon into sterilised jam jars, seal tightly and leave to cool. Once opened, store in the fridge where it will keep for up to two weeks.

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