Technical Challenge Week 8 – Rum Nicky

As it was forgotten bakes week, I had no idea what to expect when making this. I really didn’t expect to enjoy eating it but it was delicious! No soggy bottoms here either – I thought it would be very wet underneath, but it was crisp and dry!


Pastry Dough

  • 200g (1 2/cups) plain flour
  • 2 tbsp icing sugar
  • 100g (1 stick minus 1 tablespoon) cold butter
  •  1 medium egg
  • 1 tsp lemon juice
  • 2 tbsp cold water
  • 1 egg, to glaze


  •  250g (1 1/2 cups) Medjool dates, coarsely chopped
  • 100g (1/2 cup) dried apricots, coarsely chopped
  • 50g (1/3 cup) crystallised ginger, finely chopped
  • 50mL (1/4 cup) dark rum
  • 50g (1/4 cup) light brown soft sugar
  •  50g (1/2 stick) butter, cut into small cubes


  1. Mix together all of the filling ingredients (except the butter), in a bowl and leave aside to soak while you make the pastry.
  2. For the dough, cut the butter into small cubes, and then add the flour and icing sugar. Rub into the dough until it resembles breadcrumbs.
  3. Add the egg, lemon juice, and water to the mixture, and mix to combine. Once it balls together, wrap in cling film and leave in the fridge for 15 minutes to rest.
  4. Pre-heat the oven to 180ºC (350ºF). Split the dough into two pieces – one third and two thirds. Roll out the two-thirds of dough and use to line a 22cm metal pie dish. Leave the excess pastry hanging over the edge.
  5. Spread the filling over the pastry case, and dot the butter around on the surface.
  6. Roll out the remaining dough and cut into 14 strips around 1/2” wide. Use these to create a lattice with 7 strands either side directly on top of the cake. Brush with the egg to glaze.
  7. Bake for 15 minutes, then turn the oven down to 160ºC (320ºF) for another 20 minutes.
  8. Serve warm or cold.


You can find the original recipe here, on The Great British Bake Off’s website.


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