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
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.