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Thursday, December 20, 2012,2:01 AM by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  • Stir in cold water to bind the mixture together into a dough.
  • Roll out the pastry on a lightly floured surface and use to line a greased 20.5 cm (8 inch) fluted flan dish or tin.
  • Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set.
  • Meanwhile, put the milk and rice in a pan and bring to the boil, stirring continuously, until the mixture thickens. Remove the pan from the heat and leave to cool.
  • When the mixture is cold, cream the remaining butter and sugar together until pale and fluffy.
  • Beat in the eggs, one at a time, then add the lemon rind, salt, nutmeg and the rice mixture.
  • Mix thoroughly together and pour into the flan case. Sprinkle the currants on top.
  • Bake at 190°C (375°F) mark 5 for 40-45 minutes, until firm to the touch and golden brown.
  • Serve the pie warm.


  • 100 grams plain whole meal flour
  • Pinch of salt
  • 75 grams butter
  • 150 ml fresh milk
  • 15 grams ground rice
  • 25 grams sugar
  • 1 egg
  • Finely grated rind of ½ lemon
  • 1.5 ml grated nutmeg
  • 15 grams currants

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