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Cumberland Rum Nicky is a fruit tart from the far north west, rich yet friendly. A shortcrust case holds spiced dried fruit that has bathed in dark rum, then bakes to a glossy, sticky filling. The top can be a simple lid or a lattice. It arrives at the table fragrant, amber, and eager for a pot of strong tea.
Part of its charm is contrast. The pastry brings a clean snap, the fruit brings chew and shine, and the rum threads warmth through each bite. It feels bold yet homely, suited to blustery evenings and generous slices. Serve warm from the oven or cool, with cream, custard, or a tidy spoon of crème fraîche.
It also travels well. The set fruit keeps its shape, the pastry shields the filling, and the flavours deepen by the next day. Pack a slice for a hill walk, or share it after Sunday lunch. Either way, the tart brings a friendly hush to the table, followed by that quiet clink of spoons against plates.
What is Cumberland Rum Nicky?
Think of a deep filled shortcrust tart scented with rum. The base is lined with spiced dried fruit, often dates and raisins, sometimes with stem ginger. A lid of pastry seals everything in so the fruit steams gently as it bakes. The result is glossy, tender, and lightly sticky, with a soft chew.
Many versions include a quick soak in dark rum before baking, while others simmer the fruit with tea for a milder approach then finish with a rum brush. Some bakers pierce the lid so fragrant steam escapes. Others weave a lattice, which lets the fruit bubble and tint the pastry a burnished brown.
Portions are generous by nature. A slice stands tall and carries real substance, yet it is not heavy when the fruit is kept plump and the pastry is properly baked. It cuts cleanly once cool, and warms back through with ease. A little cream softens the rum edge and makes each mouthful glide.
Ingredients and Taste
Shortcrust pastry is the usual choice, made with plain flour, cold butter, a pinch of salt, and just enough water to bring it together. Some cooks add a little brown sugar for a biscuity note. The filling leans on dates, raisins, and sultanas, joined by citrus peel, soft brown sugar, and spice.
Rum sits at the heart. Dark styles bring treacle and molasses, while golden rum reads lighter and honeyed. Ginger adds warmth that does not shout. Clove and cinnamon lend a gentle hush. The baked fruit turns jammy and fragrant, the pastry stays short and crisp, and every bite feels round and comforting.
Serve warm with pouring cream, custard, or a spoon of thick yoghurt. Vanilla ice cream brings welcome contrast during summer. A small pinch of sea salt in the fruit mixture lifts sweetness. If you enjoy texture, add chopped walnuts or almonds. They settle into the filling and toast nicely as the tart bakes.
A Taste of History
This tart hails from Cumbria, where seafaring trade brought rum to northern ports. Local cooks folded that spirit into fruit rich bakes that suited the climate. The name Rum Nicky likely grew from a nickname for a tart with a nicked lid. Whatever the origin of the term, the idea travelled well.
Nineteenth century cookery books mention similar fillings baked beneath a pastry lid. Date and raisin mixtures were common in households that had access to imported fruit through grocers linked to the docks. As rail lines opened, the tart found new fans in market towns, tea rooms, and village gatherings.
Today Cumberland Rum Nicky feels both regional and welcoming to all. Bakeries in the Lake District serve sturdy slices after long walks, while home cooks bring it to the table for winter suppers. It carries a sense of place, shaped by sea trade and northern kitchens, and it still tastes wonderfully current.
How to Make Cumberland Rum Nicky (Fruit and Rum Tart)
Cumberland Rum Nicky is a cherished traditional dessert from Cumbria, known for its sticky filling of rum soaked dates and treacle encased in buttery shortcrust pastry. The preparation is simple but deeply rewarding, filling the kitchen with the rich aroma of spice and molasses. See the recipe card at the bottom for printable directions
Ingredients
For the Filling
- 200 g pitted dates, chopped
- 75 g dark brown sugar
- 60 ml dark rum
- 50 g unsalted butter
- 2 tbsp golden syrup
- 1 tbsp black treacle
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
For the Pastry
- 200 g plain flour
- 100 g cold unsalted butter, cubed
- 1 tbsp caster sugar
- Pinch of salt
- 2–3 tbsp cold water
For Finishing
- 1 tbsp milk, for brushing
- 1 tbsp demerara sugar, for sprinkling
Cooking Instructions
Step 1: Soak the Dates
Place the chopped dates in a medium bowl and pour over the dark rum. Stir to coat and cover the bowl. Allow the dates to soak for 1 hour so they absorb the rum and soften, developing a rich, aromatic flavour.
Step 2: Make the Pastry Base
In a large bowl, combine the plain flour, caster sugar, and a pinch of salt. Add the cubed butter and rub gently with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually, mixing until a smooth dough forms. Wrap in cling film and refrigerate for 20 minutes before rolling.
Step 3: Prepare the Syrup Mixture
In a small saucepan, melt the butter with the dark brown sugar, golden syrup, and black treacle over a low heat. Stir gently until smooth and glossy, then remove from the heat and allow to cool slightly.
Step 4: Combine the Filling
Once cooled, stir in the soaked dates along with the ground ginger and nutmeg. Mix until the fruit is evenly coated in the syrup mixture, creating a sticky and fragrant filling.
Step 5: Roll Out the Pastry
Preheat the oven to 180°C (160°C fan). Roll out two thirds of the chilled pastry on a floured surface to fit a 20 cm tart tin. Press gently into the base and sides, trimming any overhang. Reserve the remaining pastry for the lid.
Step 6: Add the Filling
Spoon the date and syrup mixture evenly into the pastry case, spreading it out with the back of a spoon. Ensure the filling is level to help the top bake evenly.
Step 7: Seal with a Pastry Lid
Roll out the remaining pastry and place it over the tart. Press the edges together firmly to seal, then trim the excess. Cut a small slit in the centre to allow steam to escape during baking.
Step 8: Glaze the Top
Brush the pastry lid with milk and sprinkle lightly with demerara sugar. This adds a golden shine and subtle crunch once baked.
Step 9: Bake the Tart
Bake for 35–40 minutes, or until the pastry turns golden brown and crisp. Allow the tart to cool in the tin for 10 minutes before removing to a wire rack.
Step 10: Serve and Enjoy
Serve warm or at room temperature with clotted cream, custard, or vanilla ice cream. The warm rum and treacle filling pairs beautifully with creamy sides for a comforting finish.
Variations and Substitutions
Dates: Substitute with prunes or raisins if dates are unavailable.
Dark Rum: Use spiced rum for extra flavour or orange juice for a non-alcoholic version.
Golden Syrup: Honey or light corn syrup can replace golden syrup if needed.
Black Treacle: Molasses is a suitable alternative, though slightly stronger in taste.
Cooking Tips for Perfect Cumberland Rum Nicky
- Chill the pastry before rolling to keep it firm and flaky.
- Avoid overworking the dough; gentle handling ensures a tender crust.
- Soak the dates for longer for a deeper rum flavour.
- Brush the baked tart with a thin layer of warmed golden syrup for a glossy finish.
- Allow the tart to cool slightly before slicing so the filling sets properly.
Cumberland Rum Nicky (Fruit and Rum Tart)
Ingredients
For the Filling
- 200 g pitted dates chopped
- 75 g dark brown sugar
- 60 ml dark rum
- 50 g unsalted butter
- 2 tbsp golden syrup
- 1 tbsp black treacle
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
For the Pastry
- 200 g plain flour
- 100 g cold unsalted butter cubed
- 1 tbsp caster sugar
- Pinch of salt
- 2 –3 tbsp cold water
For Finishing
- 1 tbsp milk for brushing
- 1 tbsp demerara sugar for sprinkling
Instructions
- Place the chopped dates in a medium bowl and pour over the dark rum. Stir to coat and cover the bowl. Allow the dates to soak for 1 hour so they absorb the rum and soften, developing a rich, aromatic flavour.
- In a large bowl, combine the plain flour, caster sugar, and a pinch of salt. Add the cubed butter and rub gently with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually, mixing until a smooth dough forms. Wrap in cling film and refrigerate for 20 minutes before rolling.
- In a small saucepan, melt the butter with the dark brown sugar, golden syrup, and black treacle over a low heat. Stir gently until smooth and glossy, then remove from the heat and allow to cool slightly.
- Once cooled, stir in the soaked dates along with the ground ginger and nutmeg. Mix until the fruit is evenly coated in the syrup mixture, creating a sticky and fragrant filling.
- Preheat the oven to 180°C (160°C fan). Roll out two thirds of the chilled pastry on a floured surface to fit a 20 cm tart tin. Press gently into the base and sides, trimming any overhang. Reserve the remaining pastry for the lid.
- Spoon the date and syrup mixture evenly into the pastry case, spreading it out with the back of a spoon. Ensure the filling is level to help the top bake evenly.
- Roll out the remaining pastry and place it over the tart. Press the edges together firmly to seal, then trim the excess. Cut a small slit in the centre to allow steam to escape during baking.
- Brush the pastry lid with milk and sprinkle lightly with demerara sugar. This adds a golden shine and subtle crunch once baked.
- Bake for 35–40 minutes, or until the pastry turns golden brown and crisp. Allow the tart to cool in the tin for 10 minutes before removing to a wire rack.
- Serve warm or at room temperature with clotted cream, custard, or vanilla ice cream. The warm rum and treacle filling pairs beautifully with creamy sides for a comforting finish.
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