This is just great to have in the pantry waiting for that time when unexpected friends drop in or you have just forgotten dessert. Serve over vanilla ice cream.

1.5 cups water
500g brown sugar
1 cup coffee chicory essence (we use Dickfords)
1.5 cups dark rum
.5 cups Malibu (or any coconut rum)
1.5Kg raisins
1 vanilla pod – split

Boil water and sugar for 5 mins stirring. Remove from heat. Add coffee chicory essence, rum and Malibu. Put raisins and vanilla pod into a large airtight jar and pour mixture over. Stir and seal. Leave 3 – 4 weeks minimum.