Gloverly Cupcakes

This week Becky and I got to make the technical challenge together! I went down to Kent for the weekend for Emily’s second birthday so we decided to make the Rum Nicky for pudding on Saturday night. Mum also helped out by weighing out some of the ingredients and bringing a pie dish for us to use! The filling was very straightforward to make – chop up the dried fruit and stir in the rum and sugar. The pastry was very soft so we left it in the fridge for a bit to try to make it easier to roll out. It was still quite sticky when it came to rolling it out but Becky managed to cut 14 strips out and we arranged them on the greaseproof paper in a lattice. The tricky part was flipping it on top of the tart. Luckily, the pastry was sticky meaning it stuck to the greaseproof – the key was being quick! The rum butter ended up separating a bit – possibly from too much beating, or maybe the heat, but it still tasted good. We made Rich an individual gluten free one – it had the same filling but the gluten free pastry definitely wasn’t up to the same standard as ours! The tart itself was tasty but very sweet – you only need a small slice. If you want to try it yourself the recipe can be found here.