Traditional Kentish Lent Pie

Simmer pudding rice in milk until very soft.

Whisk together eggs, sugar, lemon zest, and plenty of currants, then stir in the cool rice.

Pour the mixture into a pastry-lined tart tin.

Bake at 180°C for 35-45 minutes until set and slightly domed.

Serve at room temperature.

Despite the name, it is a sweet, rich custard and rice tart.