Folkestone pudding pie

Traditionally associated with Folkestone, Kent this cheesecake-like pudding is also known around these parts as Lenten Pie, or even Kentish Lenten Pudding Pie. Enjoyed by Mrs Beeton, this sweet pie has a pastry crust and rice pudding filling flavoured with lemon or a hint of bayleaf. Putting a seasonal twist on the pie you can serve it with roasted plums or poached quince.

Prep time: 30 minutes
Cooking time: 30-60 minutes
Serves 4


150 gm shortcrust pastry
125 gm margarine
125 gm castor sugar
2 eggs, beaten
125 gm ground rice
75 gm currants
Juice and zest from half a lemon.


  • Line a flan tin with the pastry, prick with a fork. Bake blind
  • Cream together the margarine and castor until light and fluff
  • Slowly add the beaten eggs, while beating the mixture well
  • Dribble the lemon juice and zest.
  • Stir in ground rice and currants
  • Pour evenly onto the pastry case
  • Bake in a moderate oven for 30-40 minutes at 180 deg C (gas mark 4) or until a light golden colour.

Depending on personal taste, add raisons (soaked in sweet wine or sherry) with the egg; grate some nutmeg on the top before baking and brush the top lightly with warm marmalade when set.


Bruce McMichael

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. Based in London, I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.