Closer to home, Kent showed more promise, and I eventually settled on this traditional English pie, also known as Kentish Lent Pie, which is basically an enriched ground rice pudding baked in a pastry case. This sort of pudding dates back to the time when fat and flour was a major source of energy for many people, and eggs and milk were readily available for country dwellers. Some sources suggest it was eaten during Lent, when meat was forbidden, as it would be quite nutritious, but to me it seems to be in the same class as pancakes, which were eaten just before Lent to use up excess eggs and milk, which wouldn't be eaten during the abstemious period leading up to Easter.
the recipe I eventually followed for the filling. Without it, I don't think anyone would have wanted to eat more the next day.
I made my own pastry recipe, using SR flour for a little extra lightness, and followed the Baking Mad recipe for the filling, using sultanas instead of currants. The pie tin I used was a little larger than the 20cm (8") suggested in the recipe, and I think an extra half quantity of filling would have made a better balanced pie.
This was a pleasant enough dessert, improved by a helping of roast rhubarb, but it's not going to make it's way onto the list of things to repeat any time soon. (I haven't even dared tell my husband that there's ground rice in it - rice pudding is anathema to him!)
Caroline Makes, and Ros of The More Than Occasional Baker. It's name speaks for itself, but more information, and the rules, can be found here. Caroline is hosting this month, when the random letter to use is K, and she will post a round up of entries at the end of the month.