This rich and sticky tart is a northern 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. This version also includes dried apricots and is made with wholemeal flour, making it a dish high in fibre.
SERVES 6
225 g (8 oz) stoned dates, chopped
100 g (4 oz) no-soak dried apricots
50 g (2 oz) stem ginger, chopped
45 ml (3 tbsp) light rum
30 ml (2 tbsp) soft light brown sugar
225 g (8 oz) plain wholemeal flour
pinch of salt
115 g (4 1/2 oz) butter
1 egg yolk, lightly beaten
demerara sugar, to decorate (optional)
1. Mix together the dates, apricots, ginger, rum and half of the sugar. Leave to soak while making the pastry.
2. Put the flour and salt in a bowl and rub in 100 g (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.
3. Roll out half of the pastry and use to line a greased 25.5 cm (10 inch) flat pie plate.
4. 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 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.
