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Cumberland Rum Nicky




Source of Recipe


the web


List of Ingredients




Dates - 225g (8 oz), stoned and chopped
No-soak dried apricots - 110g (4 oz)
Stem ginger - 50g (2 oz), chopped
Light rum - 3 tbsp
Soft light brown sugar - 2 tbsp
Plain flour - 225g (8 oz)
Butter - 125g (4½ oz)
Egg yolk, 1, lightly beaten
Demerara sugar - to decorate (optional)



Recipe



Pre-heat oven to 200 °C / 400 °F / Gas 6.

Mix together the dates, apricots, ginger, rum and half the sugar. Leave to soak while making the pastry.

Put the flour in a bowl and rub in 110g (4 oz) of the butter until the mixture resembles fine breadcrumbs. Add the remaining sugar, then the egg yolk and enough water to bind. Knead lightly on a floured surface.

Roll out half the pastry and use to line a 25 cm (10 inch) pie plate. Spread the pastry with the soaked dried fruit. Dot with the remaining butter.

Roll out the remaining pastry and use to cover the pie. Cut any pastry trimmings into leaves and use to decorate the pie. Brush with milk and bake for 30-35 minutes until golden brown. Sprinkle with demerara sugar if liked. Serve hot.


Serves 6.