Rum-soaked strawberries, apricots, cherries, blackberries, redcurrants, and blackcurrants in syrup. The warming German and Danish dessert, traditionally eaten at Christmas, was typically started in spring, filling a ceramic-lidded pot (hence 'Rum Pot') with further seasonal fruits added; by Christmas becoming a steeped, boozy concoction to eat on its own or enjoy with cream or ice cream. Made by hand by a family business near the village of Wye in Kent.
Size & Additional Information
470g, 14cm x 7.5cm dia. glass jar
Contains alcohol, age 16+
May contain nuts, egg, milk and cereals containing gluten
Suitable for vegetarians; not suitable for vegans
Cherries may contain cherry stones/pits