I’m really passionate about desserts like Kentish pudding pie because they are some of the most threatened puddings in the UK – they should be on an endangered species list. Let’s revive these traditional classics because, let’s face it, we really love this type of pudding.
Why do we go out to restaurants and enjoy the best of British for a starter and main course, then have to select a Continental-style dessert? Why can’t we have a nice dollop of Kentish pudding pie and junket ice cream?
SERVES 6
- 500g sweet shortcrust pastry
- 2 eggs
- 75g caster sugar
- 150ml double cream
- 250ml milk
- 100g ground rice
- Pinch nutmeg
- Zest and juice of 1½ lemons
- 125g currants
TO SERVE
- Junket ice cream
- Roasted crab apples
- Icing sugar
- Preheat the oven to 200°C/400°F/Gas Mark 6. Line six 9cm tart tins with the pastry and bake blind for 10-12 minutes. Remove from the oven and cool slightly.
- Place the eggs and sugar into a bowl and whisk to combine.
- Place the cream and milk into a saucepan and bring to a boil. Pour onto the eggs and sugar and whisk. Return to the saucepan and bring to a boil, stirring constantly. Cook until just thickened, then remove from the heat.
- Whisk in the ground rice, nutmeg and lemon zest and juice. Pour into the tart cases. Add the currants over the custard.
- Place the tarts onto a baking tray and bake for 10 minutes until just set and lightly golden. Serve with the roasted crab apples, junket ice cream and a dusting of icing sugar.
Image courtesy of James Martin’s Desserts published by Quadrille, with photography by Peter Cassidy.
