Clarissa's Cumberland Rum Nicky - from our first Book Club read, The Wildwater Women by Ellie Wood

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6

1 pack of ready-rolled shortcrust pastry

225g dates, chopped

100g dried apricots, chopped

50g stem ginger, finely chopped

50g soft dark brown sugar

50g butter

50ml hazelnut rum, or rum essence

1. Apart from the butter, mix all the filling ingredients together and leave to soak.

2. Cut off 1/3 of the pastry, and use the larger piece to line a 20cm pie dish. Leave any excess hanging over the rim.

3. Spread the filling in the pastry case and dot with the butter.

4. Cut the remaining pastry into eight strips, about 1cm wide. Use these strips to create a lattice effect over the pie filling. Press the ends of the strips to the base to stcik them on, use a drop of water if needed.

5. Bake for 15 mins at 180C, then turn down to 160C and bake for another 20 mins.

6. Serve either warm or cold, with an optional spoonful of rum butter. ENJOY!