Mrs Beetons Puddings and Desserts Revisited
Folkestone Pudding Pies
600ml (1 pint) Milk
110g (4oz) Sugar
85g (3oz) Ground Rice
85g (3oz) Butter
6 Eggs, beaten
Lemon Rind, Bay Leaf or Laurel Leaf
Very Good Puff Paste or Medium Puff Paste
Currants
Infuse 2 laurel or bay leaves, or the rind of ½ lemon, in the milk and until well flavoured.
Strain and add the rice.
Boil for 15 minutes, stirring continuously.
Take off the heat, stir in the butter, sugar and eggs.
When nearly cold, line some patty pans with puff paste.
Fill with the custard, scatter a few currants over each.
Bake for 20 to 25 minutes in a moderate oven.
Time: 20 to 25 minutes.
Sufficient to fill a dozen patty pans.
Seasonable at any time.
FOLKESTONE PUDDING-PIES
1277. INGREDIENTS - 1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants.
Mode - Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.
Time - 20 to 25 minutes.
Average cost, 1s. 1d.
Sufficient to fill a dozen patty-pans.
Seasonable at any time.
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