(Or Deddington Pudding Pie, Pudding-Pie)
A shallow, open pastry case of hard hot-water paste filled with a pudding confection, baked. Once a speciality at the annual Deddington Fair held on November 22nd and known as the "Pudden Pie Fair", and still occasionally made locally. (White 1932, etc)
Deddington Pudden Pie
The distinctive feature of Deddington Pudden Pie seems to be that the crusts were prepared in advance and thoroughly dried-out before filling. A persistent story (here from The Deddington Historical Society Newsletter for March 2001) is that "They say you could tie a label to one and send it through the post a hundred miles - so hard it was.’
'Dutton, Allen, & co.'s directory & gazetteer of Oxon, Berks & Bucks' of 1863 says;
"... their peculiarity appears to consist in the preparing of a stiff paste about a fortnight before the festival and allowing the same to become hard by exposure, then filled with the same materials as an ordinary plum pudding, and afterwards baked."
The compendium 'Notes and Queries' for 1869 reports;
"Old Customs at Deddington
This modern receipt uses entirely ordinary soft paste...
Original Receipt in Traditional English Cooking published by Angus and Robertson Ltd. recorded by Ella Marshall in the 'Deddington News', November 1976
Short crust pastry:
4oz. mixed lard and butter
4 tablespoons cold water
1/2 lb flour
To make filling, heat 1 1/2 cups milk (3/4 pint), add 2 rounded tablespoons caster sugar. Mix 3 level tablespoons ground rice and 1 teaspoon salt with 3 tablespoons water. Stir this into the warm milk. Cook and keep stirring until it thickens. Continue cooking "pudden" mixture for further 5 minutes. Remove from heat. Beat two eggs in a bowl and stir into rice mixture. Flavour with 1/2 teaspoon vanilla essence. Roll out pastry and line greased saucers with the pastry. Cover pastry with jam or desiccated coconut, then pour gently a little of "pudden" mixture over. Bake 20 mins. in medium oven (325F) until pastry is cooked underneath. Remove from oven and if liked dust very lightly with ground cinnamon. Nowadays these could be made in an 8" flan about 2" deep. Serve hot or cold.
Deddington Pudden Pie
Folkestone Pudding Pie
Ground Rice Pudding Pie
Lent Tart or Kentish Pudding Pie
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