cookery school

Cumberland Rum Nicky

Ingredients

Pastry
150g salted butter
75g icing sugar
2 egg yolks
Zest of 1 orange
1 tsp rum
250g plain flour

Filling
50g preserved ginger
70g light brown sugar
200g dates
85g sultanas
140g butter
5 tbsp rum
1 Keswick Codling apple (grated)

Cumberland Rum Butter
225g salted butter
450g light brown sugar
8 tbsp rum

Serves: 6-8
Prep time: 20 mins
Cook time: 45 mins

Method

Pastry
Beat together the butter, icing sugar, orange zest, egg yolks and rum.
Fold in the plain flour.
Wrap pastry in cling film and place in the fridge for 30 minutes.
Roll out and line a pastry tin.

Filling
In a bowl, combine the dates, sultanas, preserved ginger and grated apple.
Place the mixture on top of the pastry.
Beat the butter, sugar and rum together
Pour over the filling.
Cover with the remaining pastry (lattice effect is recommended)
Bake at 180o C for 10-15 minutes
Reduce heat to 160o C for approximately 30 minutes or until golden brown.

Cumberland Rum Butter
Chop butter into small cubes and beat until soft
Gradually beat in sugar until well combined
Then mix in rum, 2 tbsps at a time. Keep refrigerated.