This week we are seeking the name of the county in England where this pie originates. The dish also carries its name.
8oz short pastry
5oz ground rice
2oz caster sugar
32fl oz milk
2fl oz double cream
1/4tsp ground nutmeg
Line a deep, broad-lipped pie dish with the pastry and decorate the edge. Refrigerate.
Place the milk and rice in a pan and bring to the boil. Cook gently for 10 minutes and allow to thicken. Cool.
Using 4oz butter and the sugar, mix until creamy. Then beat in the eggs.
Add this mixture, the fruit and spice to the rice and beat well before folding in the cream.
Pour into the pie dish and dot with butter. Bake at 180¼C for 40 minutes.
This dish can be traditionally served either hot or cold.
The region is often referred to as the Garden of England.
One of the essential ingredients of English beer is traditionally grown in this county.
A port in this county bears the name by which a snack dish is known throughout the world.