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
"These little beauties are delicious. The bay flavour definitely works."
Image: Alex Bray...
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...
MORE FROM Foods of England...|
The Ten-Year Plan... ● Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 07/09/2021
BUILT WITH WHIMBERRY