Generally an open shortcrust base filled with an egg-and-cream custard. Baked.
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Ingredients: 11/2 oz. ground rice, ¾ 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 400ºF 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 ¾-full with the rice mixture and sprinkle with currants on top. Bake for 15 minutes.
Serves about 6.
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