Kentish Pudding Pie
300ml (½ pint) Milk
255g (9oz) Rich Shortcrust Pastry
50g (2oz) Butter
50g (2oz) Sugar
25g (1oz) Ground Rice
25g (1oz) Currants
2 Eggs
1 Lemon, zest only
¼ tsp Grated Nutmeg
Pre-heat oven to 200°C; 400°F: Gas 6.
Roll out the pastry and line a baking dish.
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
Bake for 10-15 minutes.
Allow to cool.
Reduce oven to 190°C; 375°F: Gas 5.
Place the milk and rice into a saucepan, bring to the boil, stirring continuously, until the mixture thickens.
Remove from the heat and allow to cool.
Cream the butter and sugar together until soft and light.
Whisk in the eggs a little at a time.
Add the lemon zest and nutmeg.
Add to the rice mixture, mixing thoroughly.
Pour into the pastry case.
Sprinkle with currants.
Bake for 40-45 minutes until firm and golden brown.
Serve the warm.
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