Cumberland Rum Nicky

Cumberland Rum Nicky is a traditional Cumbrian pastry filled with dates, ginger, brown sugar and rum, but behind these familiar ingredients lies a lesser-known history.

During the 17th and 18th centuries, international trade brought sugar, rum and spices to Cumbria through ports such as Whitehaven. Much of the sugar and rum came from Caribbean plantations where enslaved African people were forced to work.

It’s a reminder that some of our best-loved local recipes have a history that reaches far beyond Cumbria. You can read more on Anti Racist Cumbria’s website.

Ingredients

For the filling

• 250g dates
• 40g stem ginger, finely chopped
• 30g dark soft brown sugar
• 40g butter
• 2 tbsp rum
• 90ml water

For the shortcrust pastry

• 150g plain flour
• 75g butter

Method

1. Make the shortcrust pastry by rubbing the butter into the flour until the mixture resembles breadcrumbs. Add a little cold water and bring together to form a dough. Chill before rolling out.
2. Chop the dates and stew with 90ml water in a covered pan. When soft (about 5 minutes), mash until smooth, mixing in the other filling ingredients.
3. Roll out two-thirds of the pastry and line an 18cm (7-inch) metal flan tin.
4. Add the date mixture and spread evenly.
5. Roll out the remaining pastry and cut into thin strips. Moisten the edge of the pastry in the tin and arrange the strips in a lattice, pressing down the ends to keep them in place.
6. Bake at 190°C (375°F, gas mark 5) for 25 minutes, or until lightly browned.

To make individual pastries

Use half the filling ingredients.

1. Roll out the pastry thinly and cut out 24 circles, each 75mm (3 inches) in diameter.
2. Lay out 12 circles and divide the filling between them.
3. Wet the edges of each circle and cover with one of the remaining pastry circles, pressing the edges together to seal.
4. Cut a # pattern across the top with a sharp knife.
5. Brush with milk and sprinkle with demerara sugar.
6. Bake at 190°C (375°F, gas mark 5) for 15–20 minutes, until lightly browned.

Recipe adapted from The Lake District & Cumbria in Recipes and Photographs by Tess Baxter.