Folkestone Pudding-Pies

Ingredients

• 1 pint milk
• 3 oz ground rice
• 3 oz butter
• 1/4 lb sugar
• flavouring of lemon-peel or bay-leaf
• 6 eggs
• puff-paste
• currants

Instructions

1. Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice;
2. boil these for 1/4 hour, stirring all the time;
3. then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients;
4. when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.