Ingredients	Cumberland Rum Nicky
6 ozs Shortcrust pastry 1 oz Preserved ginger ½ oz Superfine sugar 2 oz Chopped dates 1 oz Butter 1 Tbsp Rum	The harbours along the Cumbrian coast played a significant role in the spice and rum trades so it is only natural that we find the influence of these flavors in the local regions recipes. Combining the principal ingredients with different types of apples yields a host of subtle variations of Rum Nicky. Local varieties of the region include Forty Shilling, Carlisle Codling and Keswick Codling but here in the US we are more likely to use Granny Smith, Fuji and so on. If you can find a good old English cooker or Bramley that will work very well indeed. Serves: 4 Preparation Time: 30min. Cooking Time: 15 min.
Directions
1. Preheat the oven to 375F. 2. Line a buttered pie plate with half the pastry and cover with the dates and ginger. 3 . Beat the butter, sugar and rum and pour over the filling. 4 . Cover with the remaining pastry and bake in a moderately hot oven for 10-15 minutes. 5 . Then turn down the heat and bake for approximately 30 minutes. 6 . Serve with creme fraiche.