300 ml (2 pint) dark rum
juice of 3 limes
600 ml (1 pint) cold water
75 g (3 oz) caster sugar
1 lime, thinly sliced
2 slices of pineapple, cored but skin left on and cut into pieces


1.Preheat the slow cooker if necessary. Strain the lime juice into the slow cooker pot and discard the pips.
2.Add the rum, ginger wine, measurement water and cover and cook on high for 1 hour.
3.Reduce the heat and cook on low for 2-3 hours until the punch is piping hot or until you are ready to serve.
4.Stir well, then ladle into heatproof glasses and add a slice of lime and 2 pieces of pineapple to each glass.
5.FOR RUM TODDY, put the grated rind of 1 lemon and 1 orange and the juice of 3 lemons and 3 oranges into the slow cooker
6.Add 125 g (4 oz) set honey and 75 (3 oz) caster sugar. Increase the water to 750 ml (14 pints) and reduce the rum to 150 ml (4 pint). Cook and serve as above.

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