Cumberland Rum Nicky
225g (8oz) Plain Flour
225g (8oz) Dates, stoned and chopped
110g (4oz) Butter
110g (4oz) Dried Apricots (Ready to Eat), chopped
50g (2oz) Stem Ginger, chopped
3 tbsp Rum
2 tbsp Soft Brown Sugar
1 Egg Yolk, lightly beaten
Demerara Sugar, (optional)
Pre-heat oven to 200°C; 400°F: Gas 6.
Place the dates, apricots, ginger, rum and half the sugar into a bowl, mix well and allow to stand for 30-45 minutes..
Rub the butter lightly into half of the flour, until the mixture resembles breadcrumbs.
Add the remaining sugar and egg yolk with enough water to bind.
Knead gently on a lightly floured surface.
Roll out half the pastry and use to line a 25cm (10 inch) baking dish.
Add an even layer of the fruit mixture, dotted with a few knobs of butter.
Roll out the remaining pastry, use to cover the pie.
Brush the crust with milk (sprinkled with demerara sugar if used).
Bake for 30-35 minutes or until golden brown.
Serve hot with cream or Home-made Custard.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved