Traditional Kentish Pudding Pie

Heat milk and sugar. Whisk egg yolks with a little flour, then slowly pour in the hot milk to make a thin custard.

Stir in currants.

Pour into a partially pre-baked pastry shell.

Bake at 170°C for 25-30 minutes until the center is just set.

Liberally grate fresh nutmeg over the top before serving cold or warm.

Differentiated from Lent Pie by its thinner custard and lack of whole rice grains.