For years I was aware of Hot Buttered Rum partly because of the film Northwest Passage1 and partly due to repeated mentions on the Ian Anderson radio programme, but I had never drunk it nor made it. After a recent viewing of the film I was determined to give it a try, and for your delectation I now present my recipe (cobbled together from various others found on the Internet).
For a many years now we have had a tradition of eating oatcakes and blue-veined cheese with a glass of port in the evening during the Christmas and New Year period. Our port wine preference is for an LBV from W&J Graham. This wine is readily available, reasonably priced and very drinkable. Usually, we have Dunsyre Blue cheese but recently all of the Errington Cheese products have been withdrawn from sale. This year we have Hebridean Blue Cheese from the Isle of Mull Cheese company and very nice it is too.
I placed some excess porridge (oats) I had cooked in a tightly sealing Tupper container, and placed it on top of the 'fridge. It was intended to be eaten later that day. Unfortunately, it was somehow knocked down the back of the 'fridge and jammed in the cooling fins.
I decided to have something different for Sunday breakfast: Poppy Seed Bagels. However, as it takes a little longer to prove the dough it became brunch instead. I don't claim to be a bagel expert and I am sure there will be some who think "that's not how you make bagels" but this is a recipe that works for me every time and the results are superb.