OLD-FASHIONED RUM NICK Y WITH BOOZY BUTTER

I HAD never heard of this until I found myself with Paul Hollywood on The Great British Bake Off. He told me the recipe originated from his hometown of Liverpool. There are several theories about the name — one is that the dockers unloading the ships from

SERVES 6-8

For the filling

● 225g dates, stoned and coarsely chopped ● 100g dried apricots, coarsely chopped ● 55g stem ginger in syrup, drained and finely chopped ● 50ml dark rum ● 55g soft dark brown sugar ● 55g unsalted butter, cut into 1-2cm cubes

For the shortcrust pastry

● 200g plain flour ● 100g unsalted butter, diced ● 1 egg, beaten ● Squeeze of lemon juice ● 2 tbsp cold water ● 1 tbsp milk

For the rum butter

● 100g butter, softened ● 225g soft light brown sugar ● 75ml dark rum IN A bowl, mix together all the filling ingredients except the butter. Set aside. For the shortcrust pastry, put all the ingredients except the milk into a food processor and whizz into a ball. Wrap this in cling film and rest it in the fridge for at least 15 minutes. Heat the oven to 180c/fan 160c/gas 4 and put a baking sheet on the middle shelf to heat. Cut a third off the ball of dough and roll out the larger piece on a floured work surface to line an enamel pie-plate, with a bit of a border hanging over the edge. Spread the filling in the pastry case and dot with the butter. Roll out the remaining pastry to cover the pie. Cut carefully into 1cm-wide strips and use to make a lattice pattern. Dab the ends of the pastry strips with a little milk to help stick them to the pastry base. Bake for 15 minutes, then turn the oven down to 160c/fan 140c/gas 3 and cook for a further 20-25 minutes. Meanwhile, make the rum butter. Beat together the butter and sugar, then gradually add in the rum. Refrigerate until needed. Serve the tart warm with a spoonful of rum butter.