We haven't yet tried this recipe. But we'd love to hear about it if you do.
Line a flan tin with the pastry, prick with a fork and bake blind.
Cream together the margarine and castor until light and fluffy.
Slowly add the beaten eggs and continue to beat the mixture well.
Add the lemon juice.
Mix in the ground rice and currants.
Spread evenly onto the pastry case.
Bake in a moderate oven for 30-40 minutes or until a light golden colour.
Variations to this recipe include adding orange and/or lemon zest to the mix and/or coating the top with a thin sheen of marmalade
Kent Lent Pie - Kentish Pudding Pie - Folkestone Pudding Pie
In
the days when Lent was strictly observed, many cooks became very
ingenious at thinking up new dishes to break the monotony of their
abstemious diet. This recipe, sometimes called Kentish Pudding Pie,
is rather like a baked cheesecake and made a pleasant change; it was
particularly popular in the area round Folkestone.
150g
short crust pastry
125g margarine
125g castor sugar
2 eggs, beaten
125g ground rice
75g currants
juice from half a lemon
125g margarine
125g castor sugar
2 eggs, beaten
125g ground rice
75g currants
juice from half a lemon
Line a flan tin with the pastry, prick with a fork and bake blind.
Cream together the margarine and castor until light and fluffy.
Slowly add the beaten eggs and continue to beat the mixture well.
Add the lemon juice.
Mix in the ground rice and currants.
Spread evenly onto the pastry case.
Bake in a moderate oven for 30-40 minutes or until a light golden colour.
Variations to this recipe include adding orange and/or lemon zest to the mix and/or coating the top with a thin sheen of marmalade
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