Whip up an old-fashioned winter warmer with this fruity pud served with rum butter
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.
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.
Cover with the remaining pastry, a lattice effect is recommended.
Bake for 10-15 minutes Reduce heat to 160°C/gas mark 2 for approximately 30 minutes or until golden brown.
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.
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