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

Ingredients

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.

Method

  • 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.

(ENDS)

Bruce

I am a freelance journalist and published author focusing on the international world of food and drink; business startups and enterprise; culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. 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. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.

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