A Recipe for Rumpot

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

1. Wash and dry ripe (but not overripe) fruit.
2. Remove stems, stones and pips.
3. Place the fruit and the sugar into the pot.
4. Pour in enough rum to cover fruit by 2.5cm, 1 inch. Do not stir.
5. Cover top tightly with cling film and firmly secure the lid and store in a cool dark place.
6. Continue to add more fruit as it becomes available over the summer with the same proportions of sugar and rum as above.
7. 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.