Rumpot is a traditional German recipe of rum soaked fruits. The fruits can be served hot or cold as a pudding with cream or ice cream and the flavoured rum syrup makes a delicious after dinner tipple, a great alternative to sloe gin in your hip flask or a beautiful gift of Christmas cheer. It should ideally be made in a lidded clay pot, but any large lidded container will do as long as it is stored in a cool dark place. There are many variations on the recipe. I like to use plums and strawberries, but cherries, apricots, peaches and pears are good too. Apples are not good as they take on a strange texture. Preparation time: 30 minutes. Must be left for at least 6 weeks in the dark.
- 1lb 450g orchard fruits
- 8oz 225gsugar
- 750ml, good quality dark rum
- Wash and dry ripe (but not overripe) fruit.
- Remove stems, stones and pips.
- Place the fruit and the sugar into the pot.
- Pour in enough rum to cover fruit by 2.5cm, 1 inch. Do not stir.
- Cover top tightly with cling film and firmly secure the lid and store in a cool dark place.
- Continue to add more fruit as it becomes available over the summer with the same proportions of sugar and rum as above.
- After your final addition, or when the pot is full allow it to rest for at least 6 weeks.
Strain the fruits to use creatively as a pudding and bottle the liquor to use as you choose.