Cumberland rum nicky
Type | Pie or tart |
---|---|
Course | Dessert or snack |
Place of origin | United Kingdom |
Region or state | Cumbria |
Associated cuisine | England |
Created by | Traditional |
Invented | Late 18th century |
Main ingredients |
|
Cumberland rum nicky is a sweet
History
Originally founded as local trading and fishing ports, the ports of northwest England grew in national significance during the 17th and 18th centuries, following the founding of agricultural plantation colonies in the Caribbean. This placed towns such as
Significant amongst the products imported through Whitehaven were foodstuffs: spices like
The precise origin of the rum nicky recipe is not known, but
Description and ingredients
The modern Cumberland rum nicky is commonly presented as a large, open-topped tart, designed to be sliced into individual portions before serving. The tart shell is formed from shortcrust pastry, which is used to line a shallow, 3–5 cm deep, flan tin.[4][1]
The tart filling can vary between different regions and different cooks, but usually includes a large quantity of dried fruit, bound together with a mixture of
Most commonly, the tart is decorated with an interwoven open lattice of pastry strips, with the filling visible between them.[1] However, the ingredients can alternatively be formed into individual pies, fully enclosed by pastry in a similar manner to other fruit-filled pastries from northwest England, such as Eccles cakes or Chorley cakes. These individual pastries are then slashed or 'nicked' on their upper surface using a knife, to form parallel slashes or a hash (#) pattern.[1] The larger tart portions are commonly served with cream, clotted cream, ice cream, or another similar sauce.
References
- ^ ISBN 978-0-95537493-7.
- ^ Cumbria County Council. "Slavery – its Cumbrian Connections" (PDF). Cumbria.gov.uk. Retrieved 22 July 2021.
- ^ ISBN 978-1847946232.
- ^ a b Hollywood, Paul. "Cumberland rum Nicky". BBC Food. Retrieved 22 July 2021.