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Cumberland Rum Nicky
This rich and sticky tart is a north of England 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. Serves 6.

INGREDIENTS: Dates - 225 g (8 oz), stoned and chopped, No-soak dried apricots - 110 g (4 oz), Stem ginger - 50 g (2 oz), chopped, Light rum - 3 tbsp, Soft light brown sugar - 2 tbsp, Plain flour - 225 g (8 oz), Butter - 125 g (4* oz), Egg yolk, lightly beaten, Demerara sugar - to decorate (optional).

COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6.
2. Mix together the dates, apricots, ginger, rum and half the sugar. Leave to soak while making the pastry.
3. Put the flour in a bowl and rub in 110g (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.
4. Roll out half the pastry and use to line a 25 cm (10 inch) pie plate. Spread the pastry with the soaked dried fruit. Dot with the remaining butter.
5. 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 for 30-35 minutes until golden brown. Sprinkle with demerara sugar if liked. Serve hot.