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Kent Lent Pie

1 Reviews

About the bake

Kent lent pie. Yes, Kent Lent Pie. A pie. Originating from Kent and baked during lent. This description however does not do this bake justice. Think of a buttery buttery shortcrust pie case. Packed to the brim with the creamiest zesty filling and a spiced punch of nutmeg and currants. The simplest ingredients that make pure magic in your mouth when combined. Whether you have heard of this pie or not, let’s make today the day that you try Kent Lent Pie. We’d love to know your verdict so feel free to tell us all about it by leaving a review.

120Total Time
30Prep Time
50Bake Time
6Serves
A little effort

Method

  1. Step 1:

    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.

  2. Step 2:

    Gradually add 2 - 3 tablespoons of cold water into the flour mixture, just enough to bring the pastry together with a butter knife.

  3. Step 3:

    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.

  4. Step 4:

    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.

  5. Step 5:

    Meanwhile bring the milk, cream and rice to the boil, stirring continuously and simmer for 30 seconds until thickened, remove and cool.

  6. Step 6:

    Beat the butter and sugar together until light and fluffy.

  7. Step 7:

    Beat the eggs in gradually then add the lemon zest, nutmeg, lemon extract and the rice cream and beat until smooth.

  8. Step 8:

    Pour into the pastry case and sprinkle over a little extra nutmeg and the currants.

  9. Step 9:

    Bake in the oven for 30 minutes until firm to the touch and light brown, covering with foil

Ingredients

  • For the pastry

    • 180g Plain wholemeal flour
    • 0.5 tsp Baking powder
    • 90g Butter (salted) (at room temperature)
  • For the filling

    • 200ml Milk (whole)
    • 100ml Double cream
    • 30g Ground rice
    • 75g Butter (salted) (at room temperature)
    • 75g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range) (large, beaten)
    • 2 Lemon(s) (zest only)
    • 0.25 tsp Nutmeg (freshly grated)
    • 0.25 tsp Lemon extract
    • 35g Currants

Utensils

  • Sieve
  • Mixing bowl
  • Butter knife
  • Rolling pin
  • 20cm x 3cm flan tin
  • Clingfilm
  • Fork
  • Baking parchment
  • Baking beans
  • Baking sheet
  • Sharp knife
  • Saucepan
  • Tin foil

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