This is Kentish Pudding...and yes it is a pie or tart, it's one of those English colloquial anomalies that continue to confuse us all but rest assured it is quiet, simply elegant and most delicious!
This recipe is from Yorkshire TV's "Farmhouse Kitchen 2" and is attributed to Mrs. M. White and Mrs. Sue Marshall of St. Michale's, Tenterden, Kent...thank you ladies!!
My formatting is being VERY strange today so I apologize for the odd spacing...blogger doesn't want to let me change it, I have tried a couple of times and have now accepted my odd layout...apologies readers.
My formatting is being VERY strange today so I apologize for the odd spacing...blogger doesn't want to let me change it, I have tried a couple of times and have now accepted my odd layout...apologies readers.
EASY PEASY SWEET TART CRUST:
Enough for one tart case about 9” diameter…nice and thin,
I am not a chunky crust personage so if you like a thicker pie crust make this for a smaller diameter pan:
1 1/2 cups/6ozs of unbleached white flour
1/2 cup/2ozs confectioners/icing sugar
1 stick + 1 tablespoon/ 4 1/2ozs butter VERY COLD
1 large egg yolk
a tad of milk or cream if your dough doesn't stick together
1. Sift dry ingredients together into a medium sized bowl.
2. Grate the butter into the dry ingreds., and rub in until like breadcrumbs.
3. Add egg yolk and blend carefully until the dough sticks together
4. Mine didn't stick together with just the egg yolk so I added baby drop by baby drop some cream until it did start to come together...be careful once it does start to come together it does so quite quickly...don't let it get sticky!!
5.Tear dough into big chunks…..place strategically in pie pan and start squushing to a create a smooth even covering of the entire pan…
The beauty of this crust is that it does NOT shrink at all…it stays put…good crust!!...and it tastes like a really good shortbread…yum!!
I did not pre-bake the crust but you can use a pre-baked crust if you are short on time...in which case the baking time will probably be quite a bit less maybe 20 minutes
so keep your eyes peeled on the pie.
so keep your eyes peeled on the pie.
Have your oven heated to 350F
FILLING:
1oz/scant ¼ cup ground rice…I found Fiddlers Green Brown Rice flour in bulk
at the Belfast Coop so I got a bit more fibre in there…just a bit
1/2pt/10US fluid ozs + I tablespoon milk or half and half (I used the latter as it
was the only thing in the fridge!)
11/2oz/ very scant 1/4 cup sugar
1/2oz/1 tablespoon butter
1 well beaten large whole egg
A grating of nutmeg (I like a lot of nutmeg)
About 2oz/ ½ cup currants
Pinch of salt
RECIPE:
1. Put ground rice in a bowl and slake with a couple of tablespoons of milk i.e.
mix it to a smooth paste.
2. Put remainder of milk (or ½ and ½), sugar and salt in a saucepan
and heat to boiling.
3. Pour a little of the boiling milk onto the rice paste, cream well and make
sure it is smooth, add a bit more and cream again and repeat until
finished and very smooth… I usually use a whisk for this instead of a spoon
which helps break up any attendant lumpage.
4. Return mix to pan and simmer gently for about 5 minutes..it will get
very thick and you need to stir it constantly again to prevent
lumpage and catchy burnage on the bottom.
5. Take off the heat and stir to cool for a couple of minutes,
then add the butter and blend well, then add the egg and nutmeg
and blend well.
6. Allow to cool to room temperature.
7. Strew the currants all over the base of the pie case (the recipe said to
strew them on the top of the pie but I have found if the currants
aren’t covered by the mix they can burn and that’s a taste I am not fond
of so I put them in the bottom instead…
not traditional but more to my own personal liking..…use as many or as few
as you like, I love currants and raisins so I covered the whole bottom
and actually would have liked more on reflection after eating the pie.
8. Pour the cooled rice mix over the currants.
9. Pop the pie pan onto a tray and off it goes into the oven.
10. I cooked the pie for about 35 minutes…it needs to be set and
slightly risen to be ready…it colours very little except on the air bubbles.
11. Remove from the oven and cool and EAT!!
Happy Pie Day everyone!!!
FILLING:
1oz/scant ¼ cup ground rice…I found Fiddlers Green Brown Rice flour in bulk
at the Belfast Coop so I got a bit more fibre in there…just a bit
1/2pt/10US fluid ozs + I tablespoon milk or half and half (I used the latter as it
was the only thing in the fridge!)
11/2oz/ very scant 1/4 cup sugar
1/2oz/1 tablespoon butter
1 well beaten large whole egg
A grating of nutmeg (I like a lot of nutmeg)
About 2oz/ ½ cup currants
Pinch of salt
RECIPE:
1. Put ground rice in a bowl and slake with a couple of tablespoons of milk i.e.
mix it to a smooth paste.
2. Put remainder of milk (or ½ and ½), sugar and salt in a saucepan
and heat to boiling.
3. Pour a little of the boiling milk onto the rice paste, cream well and make
sure it is smooth, add a bit more and cream again and repeat until
finished and very smooth… I usually use a whisk for this instead of a spoon
which helps break up any attendant lumpage.
4. Return mix to pan and simmer gently for about 5 minutes..it will get
very thick and you need to stir it constantly again to prevent
lumpage and catchy burnage on the bottom.
5. Take off the heat and stir to cool for a couple of minutes,
then add the butter and blend well, then add the egg and nutmeg
and blend well.
6. Allow to cool to room temperature.
7. Strew the currants all over the base of the pie case (the recipe said to
strew them on the top of the pie but I have found if the currants
aren’t covered by the mix they can burn and that’s a taste I am not fond
of so I put them in the bottom instead…
not traditional but more to my own personal liking..…use as many or as few
as you like, I love currants and raisins so I covered the whole bottom
and actually would have liked more on reflection after eating the pie.
8. Pour the cooled rice mix over the currants.
9. Pop the pie pan onto a tray and off it goes into the oven.
10. I cooked the pie for about 35 minutes…it needs to be set and
slightly risen to be ready…it colours very little except on the air bubbles.
11. Remove from the oven and cool and EAT!!
Happy Pie Day everyone!!!
This Kentish Pudding is part of the Lavender and Lovage and Hedgecombers Tea Time Treats bloghop
Happy Baking - if you try this recipe please let me know how it turns out and feel free to post pictures of such on my FACEBOOK PAGE - thanks, Patricia
2 comments:
That looks like a great pie! Tenterden is just around the corner from me, how cool!
We've been trying to decide what to bake for National Pie Day...this is definitely an option. Thanks for the lovely photos and recipe!
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