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Pudding Pie
Ingredients
| 200 g | shortcrust pastry |
| 450 ml | milk |
| 2 medium | eggs |
| 35 g | rice, ground |
| 2 tbsp | sugar |
| 4 tbsp | whipping cream |
| 80 g | butter |
| 25 g | red currants or raisins |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to 200°C.
Roll out the pastry and line a flan tin. Bake for for 10 minutes, then remove from the oven.
Bring the milk and cream to the boil. Stir in the ground rice. Simmer for 5 minutes, stirring continuously.
Combine 50g of the butter with the sugar and beat well. Add the eggs, one at a time. Beat well after each addition.
Combine both mixtures and mix well.
Pour into the flan case and sprinkle with the red currants or raisins.
Dot with the remaining butter and bake at 180°C until the custard is set and golden brown.
Roll out the pastry and line a flan tin. Bake for for 10 minutes, then remove from the oven.
Bring the milk and cream to the boil. Stir in the ground rice. Simmer for 5 minutes, stirring continuously.
Combine 50g of the butter with the sugar and beat well. Add the eggs, one at a time. Beat well after each addition.
Combine both mixtures and mix well.
Pour into the flan case and sprinkle with the red currants or raisins.
Dot with the remaining butter and bake at 180°C until the custard is set and golden brown.
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