[strangerachael]

I'm making a Cumberland Rum Nicky for an alternative Christmas pud. If you're not familiar, it's a tart with dried fruit/rum filling, lattice top. I've made the pastry, as I've made extra and using the extra for mince pies. My question is, when is the best time to prepare it? I don't want to do it on the day, but if I make it today, should I bake it and reheat it on the day, or should I assemble it today and bake it on the day? How long will it keep fresh once baked?

[mumofstig]

Personally I'd make the pastry today and put that in the fridge, then make and bake the Nicky tomorrow and keep in the fridge ready for the big day!
It'll probably only last a day or two, at most, once you start on it 

[sunshineband]

Personally I'd make the pastry today and put that in the fridge, then make and bake the Nicky tomorrow and keep in the fridge ready for the big day!
It'll probably only last a day or two, at most, once you start on it 

Im in the get ahead by baking anything tomorrow that will successfully reheat... so yes, get it made tomorrow. Means you might enjoy it more too with less pressure to get the timing right on Monday

[strangerachael]

That sounds like a good idea -  i will get it in the oven tomorrow

[ManicMum]

I had never heard of a Cumberland Rum Nicky so I looked for it on t'internet and found a recipe from Paul Hollywood - as a family who looove Christmas cake, Christmas pudding, mince pies and the like, I rather fancy making one this week for a family get-together.

Anyone got an idiot-proof and yummy recipe (otherwise I'll use t'internet)?

[strangerachael]

I used the Paul Hollywood one, added extra rum and extra cinnamon and mixed spice. It got a bit dry after a couple of rehearings, but was v. Tasty.

[ManicMum]

Thank you!  Extra rum always a good idea......

I doubt whether there will be any left to reheat even once!

[ManicMum]

Well worth the effort!  I sloshed in extra rum, I have to admit.....

Apart from one who didn't like dates and another who said less ginger next time, it was approved and disappeared in a flash.

The only other feeling in the family was that the rum butter was sweetness overkill so we had plain Greek yoghurt with it, which added a different dimension of hot/cold, and took the edge off the sweetness.

Definitely in there for the future though!

Hmmmm all that rum butter....... There was a suggestion of serving it with baked apples.

[New shoot]

Hmmmm all that rum butter....... There was a suggestion of serving it with baked apples.

Its is just butter, sugar and rum isn't it?  It would go with apple, but you could make a great crumble topping with it.  Add some extra fruit to the apple filling like sliced banana or a small tin of drained pineapple, some nuts/coconut and spice to the topping and that would be lovely pud 

[strangerachael]

I've still got a whole potful of the rum butter in the fridge. I've also got 2 very ripe bananas in the fruit bowl..... banana bread with rum butter ? 

[New shoot]

banana bread with rum butter ? 

That doesn't sound too bad either    It sparked off another idea for me - bread and butter pudding.  If you added raisins you would be heading down the rum & raisin flavour route.