Cornish Rum Nickys…

Cornish Rum Nickys…

Time: prep time, 15 minutes
Cook time, 30-35 minutes
Makes: 10


  • 375g pack ready prepared sweet dessert pastry
  • 200g dates, chopped
  • 100g preserved ginger in syrup, chopped
  • 100g butter, softened
  • 50g caster sugar
  • 4 tbsp dark rum

To serve:

  • Icing sugar for dusting
  • Rodda’s Clotted Cream


  1. Preheat the oven to 200oC, gas mark 6.
  2. Roll out two thirds of the pastry and cut into ten 8cm rounds, press into 10 holes of a muffin tin. 
  3. Add the chopped dates and ginge.
  4. Cream the butter and sugar until pale and fluffy, whisk in the rum and spoon this mixture over the dates and ginger.
  5. Roll out the remaining pastry and cut into 10 x 6cm rounds, place on top and seal the edges. 
  6. Make a slit in the centre and bake for 10 minutes. 
  7. Turn the heat down to 180oC, gas mark 4 and cook for a further 10-15 minutes until golden.
  8. Cool slightly before removing from the tin, dust with icing sugar and serve warm with clotted cream.

Recipe and photo credit by- Rodda’s

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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