- 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
Preheat the oven to 200°C/400°F/Gas Mark 6.
Roll out two thirds of the pastry, cut into ten 8cm rounds and press into the holes of a muffin tin. Add the chopped dates and ginger.
In a bowl, cream together the butter and sugar until pale and fluffy. Next, whisk in the rum and spoon this mixture over the dates and ginger.
Roll out the remaining pastry and cut into ten 6cm rounds, place on top and seal the edges. Make a slit in the centre and bake for 10 minutes. Turn the heat down to 180°C/350°F/Gas Mark 4 and cook for a further 10-15 minutes until golden.
Cool slightly before removing from the tin, dust with icing sugar and serve warm with Cornish clotted cream.