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Kentish Pudding Pie
Preparation info
- Serves
4 to 6
- Difficulty
Easy
Appears in
Published 1980
A recipe with a very long history. A recognizable version was served at more than one medieval feast at Canterbury. It contained rosewater, nutmeg, cinnamon, “raisins of the sun”, 20 eggs and some four pints of cream for the very large quantity required. The rice was ground in a mortar. Serve with a pitcher of good, thick cream.
Ingredients
1 quart 9 dl 1 cup 120 g
Method
Put the milk in a saucepan and stir in the ground rice. Bring to the boil and stir for about 10 minutes until the mixture thickens. Allow to cool for 15 minutes.
Meanwhile, line a pie dish with the pastry, turning the crust over the edge of the dish and marking it with a fork.
Cream
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