Our recipe for a Kent Lent Pie or Kent Pudding Pie is somewhat of a niche bake. As the name suggests its a traditional pie or tart recipe from the county of Kent in England. It's usually served as part of an afternoon tea or a village fete during the period of Lent. This pie has various names including lent tart and Kentish pudding pie, but the basic method and ingredients are the same.
The recipe uses a classic blind baked shortcrust pie case filled with a creamy, lemon flavoured centre. We've added a hint of nutmeg and some currants for the traditional look. You could just as easily swap the currants for blueberries or cranberries. We like to serve our lent pie cold, with a cup of tea.
As always when baking your pastry case blind, keep an eye on it and make sure your oven is at the right temperature. Nothing worse than an over baked pastry case!
We've included a classic video from the Baking Mad kitchen below which shows you how to blind bake a shortcrust pastry case. Very useful if you've not done it before.
Sift the flour and baking powder into a bowl. Add the butter rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
Gradually add 2 - 3 tablespoons of cold water into the flour mixture, just enough to bring the pastry together with a butter knife.
Roll out the pastry on a lightly floured surface and use to line a 20cm x 3cm flan tin, pressing the pastry into the fluted edges and leaving the overhang. Wholemeal pastry is difficult to handle so don’t panic use any excess to patch up any tears, and put the remaining pastry to one side for patching up later if needed. Cover with cling film and chill in the fridge for 20 minutes.
Preheat the oven to 190C (fan 170C, gas mark 5). Prick the pastry base with a fork and line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end, again patch with a little raw pastry if any holes form. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.
Meanwhile bring the milk, cream and rice to the boil, stirring continuously and simmer for 30 seconds until thickened, remove and cool.
Beat the butter and sugar together until light and fluffy.
Beat the eggs in gradually then add the lemon zest, nutmeg, lemon extract and the rice cream and beat until smooth.
Pour into the pastry case and sprinkle over a little extra nutmeg and the currants.
Bake in the oven for 30 minutes until firm to the touch and light brown, covering with foil
The easiest way to follow a recipe
31 October 2020
Great was like my mums.
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