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PrintCUMBERLAND RUM NICKY
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- 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 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.
INGREDIENTS
- 150 grams stoned dates, chopped
- 50 grams no-soak dried apricots
- 25 grams stem ginger, chopped
- 25 ml light rum
- 15 ml soft light brown sugar
- 150 grams plain whole meal flour
- Pinch of salt
- 75 grams butter
- 1 egg yolk, lightly beaten
- Demerara sugar, to decorate (optional)
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