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