Occasional Recipes for traditional Fentish Fare  - edited by Mrs B

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 KENTISH PUDDING PIE  (also known as Lenten Pudding Pie).

There are several versions of this classic Kentish dessert, this is the one which was popular at our Summer Lunch in July 2007.

INGREDIENTS.
500 g sweet shortcrust pastry
2 eggs
75 g caster sugar
150 ml double cream
250 ml milk
100 g ground rice
Zest and juice of  1½  lemons
125 g currants
Icing sugar to serve.

Line a shallow greased pie dish. Bake the pastry case blind for 10-12 mins. In pre-heated oven, 200C, 400F,Gas mark 6.
Place the eggs and sugar in a bowl and whisk to combine.
Place the cream and milk in a saucepan and bring to the boil. Pour onto the eggs and  sugar and whisk.
Return to the saucepan and bring to the boil, stirring constantly. Cook until just thickened and remove from the heat.
Whisk in the  ground rice, lemon zest and juice. Pour into the pie dish. Sprinkle the currants onto  the custard.
Bake for 30 minutes until golden brown and the rice custard is firm.

Serve either hot or cold after dusting with icing sugar.   This is delicious served with ice cream, cream or crème frais.
 

MEDLAR JELLY

INGREDIENTS

1 lb. medlars
¼  pint water
½  level teaspoon  citric acid or juice of ½  lemon.

Simmer fruit and water until soft.
Strain through a jelly bag.
Measure the juice, allow 1lb. sugar to each pint of juice.
Stir in the sugar  and the lemon juice.
Continue stirring  boil rapidly until set.
Fill clean warm jam jars with the jelly  before it begins to set in the pan.

The raw fruit can be eaten (like apples) with cheese and the jelly is used as an accompaniment to meat, rather like redcurrant jelly.