Dessert Recipes - Lenten Pie

Ingredients

• 175 g/6 oz/1 1/2 cups plain (all-purpose) flour

• A pinch of salt

• 75 g/3 oz/1/3 cup margarine

• 45 ml/3 tbsp cold water (approx.)

• 300 ml/1 1/4 cups milk

• 25 g/1 oz/1/4 cup ground rice

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 2 eggs, beaten

• Grated rind and juice of 1 lemon

• 25 g/1 oz/1/6 cup currants

• Freshly grated nutmeg

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Method:

1. Sift the flour and salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface.

3. Roll out and use to line a 23 cm/9 in flan dish (pie pan). Prick the base with a fork. Put the milk in a saucepan.

4. Stir in the ground rice, bring to the boil and cook for 2 minutes, stirring. Leave to cool.

5. Cream the butter and sugar until light and fluffy. Beat in the eggs, a little at a time, beating well after each addition.

6. Beat in the lemon rind and juice and the cooled rice mixture. Turn into the pastry case and scatter the currants and some grated nutmeg over.

7. Place on a baking sheet and bake in the oven at 190°C/375°F/gas mark 5 for about 35 minutes until set and turning golden. Serve warm.