Kent Lenten Pudding Pie


This recipe was a particular favourite in the Folkestone area in days gone by. During Lent no meat could be eaten and cooks had to be quite ingenious if they were to break the monotony of the food they served. The reason behind it being called “pudding pie” is that it is part boiled and part baked. The finished result is rather like a baked cheesecake with a hint of rice pudding. It reminds me of Yorkshire Curd Tart (to which I refer on the next page). Although traditionally served during Lent, I would be happy to serve it up at any time of year.


6oz (175g) plain flour ½ pint (300ml) milk
5oz (150g) butter 1oz (25g) ground rice
2oz (50g) caster sugar 2 large eggs
Zest of 1 lemon ¼ teaspoon freshly ground nutmeg
1oz (25g) currants  


  1. Pre heat oven to 200°C/400°F/Gas 6
  2. Take 3oz (75g) of the butter and add to the plain flour. Rub in until it resembles fine breadcrumbs.
  3. Bind together with 3-4 tablespoons of cold water.
  4. Roll out the dough on a floured surface and line an 8inch (20cm) fluted flan dish or tin.
  5. Bake blind* for 10-15 mins.
  6. Reduce oven temperature to 190°C/375°F/Gas 5.
  7. Put the milk and rice in a pan and bring to the boil, stirring continuously, until the mixture thickens.
  8. Remove from heat and leave to cool.
  9. Cream the remaining butter and sugar until pale and fluffy.
  10. Beat in the eggs gradually.
  11. Add the lemon zest, nutmeg and rice mixture and mix thoroughly.
  12. Pour into the flan case and sprinkle with currants.
  13. Bake for 40-45 mins until firm to the touch and golden brown.

* I wonder how many of you have really dark brown clothes pegs like I have. I was taught to bake a flan case blind by using baking parchment filled with clothes pegs. Be warned! It was in the era before plastic pegs.


Rice Flour
Dried Fruit