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Folkestone Pudding Pie
Pies and Pastries
Kent

(Or 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)

FOLKESTONE PUDDING-PIES.
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.



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