This makes a scrumptious pudding, served with cream or ice cream. It is very fruity and very boozy; you need only a small quantity at a time. As it keeps well, it makes a great present.
INGREDIENTS
enough organic soft fruit to fill your jar (approx. 700 grams) – a mixture of strawberries, apricots, cherries, blackberries and red or black currants is delicious
500 grams organic cane sugar
300ml dark rum
1-litre glass Le-Parfait-style jar with a rubber seal, sterilised
METHOD
Pick over the fruit and remove any stalks or stones. Give the fruit a quick rinse under the tap and halve or slice any large fruit so everything is reasonably uniform in size.
Layer the fruit inside the jar, taking care not to bruise it. Pour over the sugar and rum, making sure that all of the fruit is fully submerged. Fasten the lid and shake the jar very gently to distribute the sugar.
Set aside on the kitchen worksurface or in a cupboard for at least 6 weeks before eating. It should be even better after 2–3 months, by which time the fruit will be even softer, and boozier. The rumtopf will smell sweet and alcoholic.
Once opened, store in the fridge and consume within 2 weeks.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!