Cumberland rum Nicky recipe

Whip up an old-fashioned winter warmer with this fruity pud served with rum butter

Ingredients

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

For the filling

  • 200g dates
  • 85g sultanas
  • 50g preserved ginger
  • 1 apple, grated
  • 140g butter
  • 70g light brown sugar
  • 5 tbsp rum


For the Cumberland rum butter

  • 225g salted butter
  • 450g light brown sugar
  • 8 tbsp rum

METHOD

How to make Cumberland rum Nicky

  1. Preheat the oven to 180°C/gas mark 4. Beat together the butter, icing sugar, orange zest, egg yolks and rum. Fold in the plain flour. Wrap the pastry in cling film and place in the fridge for 30 minutes. When chilled, roll out the pastry and use it to line a pastry tin.

  2. 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. Spread over the fruit filling.

  3. Cover with the remaining pastry, a lattice effect is recommended.

  4. Bake for 10-15 minutes Reduce heat to 160°C/gas mark 2 for approximately 30 minutes or until golden brown.

  5. To make the Cumberland rum butter, chop butter into small cubes and beat until soft. Gradually beat in the sugar until well combined. Then mix in rum, 2 tbsps at a time. Keep refrigerated until ready to serve.

© LucyCooks

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Winter recipes

These warming winter recipes are perfect for those cold and dark nights in.

Thursday 25 September 2008
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