|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Folkestone Pudding Pie
Open puff pastry case filled with custard of milk, sugar, butter, ground rice, infused with bay. Sprinkled with currants and baked.
A form of Pudding Pie
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1277. INGREDIENTS.-1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, ¼ 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 of½ lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for ¼ 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.
Search Foods of England for more about: Pudding-Pie...
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016