Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Pudding Pie

Pies and Pastries

(Or Pudding-Pie)

Generally an open shortcrust base filled with an egg-and-cream custard. Baked.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Pudding Pies

Ingredients: 11/2 oz. ground rice, pint milk, 11/2 oz. butter, 2 oz. sugar, 3 eggs, pinch of salt, grated nutmeg, 3 oz. currants, 8 oz. shortcrust pastry

Set oven to 400F or Mark 6. In a saucepan, boil the ground rice in the milk for 15 minutes. Remove from the heat and stir in the butter and the sugar. Beat the eggs well and add them to the rice mixture together with the salt and nutmeg. Beat well and leave to cool, but not set. Roll out the pastry on a lightly floured surface and use it to line 8 small, greased 6 oz. pudding basins. Fill each basin -full with the rice mixture and sprinkle with currants on top. Bake for 15 minutes.
Serves about 6.



See also:
Cheese Cake or Curd Tart
East Riding Pudding
Folkestone Pudding Pie
Ground Rice Pudding Pie
Lent Tart or Kentish Pudding Pie

Carrot Pudding Pie
Deddington Pudding-Pie





MORE FROM Foods of England...
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

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY