Cumberland Rum Nicky
This rich and sticky tart is a northern speciality incorporating several of the exotic imports which came from Cumberland's trade with the West indies. Dates, ginger and rum feature widely in many local dishes. This version also includes dried apricots and is made with wholemeal flour, making it a dish high in fibre
Ingredients
- 8 oz stoned dates chopped
- 4 oz no-soak dried apricots
- 2 oz stem ginger chopped
- 3 tbsp light rum
- 2 tbsp soft light brown sugar
- 8 oz plain wholemeal flour
- pinch of salt
- 4 1/2 oz butter
- 1 egg yolk lightly beaten
- demerara sugar to decorate (optional)
Instructions
- Mix together the dates, apricots, ginger, rum and half of the sugar. Leave to soak while making the pastry.
- Put the flour and salt in a bowl and rub in 100 g (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 of the pastry and use to line a greased 25.5 cm (10 inch) flat 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 at 200°C (400°F) mark 6 for 30-35 minutes until golden brown. Sprinkle with demerara sugar, if liked.
- Serve hot with natural yogurt.
Calories: 446 kcal
Carbohydrates: 63 g
Protein: 7 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 157 mg
Potassium: 487 mg
Fiber: 8 g
Sugar: 30 g
Vitamin A: 946 IU
Vitamin C: 3 mg
Calcium: 44 mg
Iron: 2 mg