Cumberland Rum Nicky

Ever wondered why it’s always ‘Cumberland’ Rum Butter? There is a long-term link between Cumbria and the Caribbean. Since the British first had sugar plantations on the islands of the Caribbean, dark rum was imported through Cumbrian harbours. To this day Whitehaven still has its own Rum Shop. But it was not only the rum that entered the country this way. Spices and dates were also easily available and hence the food of Cumberland is heavily influenced by the produce of the Caribbean. Hence ‘Cumberland Rum Nicky’, a lattice-covered tart with a rich filling of butter, dates, rum, and sugar.

My Official Taster’s verdict? “Is it cool enough to eat yet?”, “Is there any more?” . “I think it’s a bit like treacle tart, but I need another slice to be sure.” So I think it is OK!

Ingredients - serves 6 to 8

8oz short crust pastry (plain or wholemeal) 2oz soft, dark brown sugar
10oz dates, stoned and roughly chopped 2oz crystallised ginger, chopped
2oz butter, chopped and at room temperature 3 tablespoons dark rum


  1. Pre-heat oven to 190°C/375°F/Gas Mark 5.
  2. Roll out pastry and line a 7-8 inch pie plate. Use the trimming to make lattice strips.
  3. In a bowl mix together all the other ingredients and pour into the pastry case.
  4. Twist the remaining strips of pastry and lay in a lattice pattern over the top of the tart.
  5. Cook for approx 40 mins.
  6. To serve, it is best eaten warm with the accompaniment of your taste. You can also drizzle more rum over the tart on serving.


Ginger Crystallised
GINGER - Crystallised