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 (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  "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)FOLKESTONE PUDDING-PIES. 1277. INGREDIENTS.-1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 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 of1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 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...  |
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