Satsumas with Rum and Raisins
* 6 large satsumas
* 50 g (2 oz) raisins
* 2 tablespoons soft brown sugar
* 3 tablespoons rum
1. Remove the peel from the top half of the satsumas, using a sharp knife. Carefully cutting around the circumference, just cut the peel and not the fruit. Ease away the top half of the peel and discard. Remove the white pith from the fruit but leave the satsuma intact in its orange peel cup.
2. Mix together the raisins and sugar and push into the centre of each satsuma. Pour a little rum over each. Place the satsumas on large squares of foil. Bring the foil up around the fruit and twist to secure.
3. Place the satsuma foil parcels amongst the warm coals on a preheated barbecue and cook for 15 minutes. Unwrap and serve hot with cream.