Not sure how festive it is – but we have Cumberland rum Nicky at Christmas! Essentially it’s a tray bake with a pastry bottom and a lattice top. The middle is made from butter, ginger, brown sugar, rum and dates. I think it should probably be a tart but I’ve always made it as a tray bake for ease of cutting. Having now done a little digging it is clear that the origins of the name have been obscured although there is a theory that the top layer pastry was “nicked” to create the lattice.
The ingredients originate from the 18th Century when the Cumbrian port of Whitehaven was part of the ‘triangular trade’ – shipping sugar, rum and ginger in from the Caribbean, taking English cloth to West Africa and slaves from there to North America. Maryport and Workington were also thriving ports at this time.
Whitehaven rum was apparently very popular and it was in the 18th century that rum butter made it’s appearance – butter, sugar and rum. There seems to have been a fair amount of tax avoidance in Cumbria in the eighteenth century as well – rum smuggling was part of the local scene.
“He who is occasionally obeyed” remembers being sent, as a child, by his nana at Christmas to fetch a quarter bottle of rum from a shop close to her house for the treat to be made. He also remembers the butter and sugar being placed on the hearth to melt.
It should be added that I’m not wildly keen on rum butter and much prefer a good helping of vanilla ice cream. It’s not the least calorific or most healthy pudding I’ve ever served but having said that it’s definitely a once a year treat.