I tried my hand at Folkestone Pudding-Pies this week, and I must say, the process was a delightful blend of old and new techniques. The key to this recipe, I found, was the constant stirring of the rice and milk mixture. It was a rhythmic dance that kept me engaged, and I was surprised at how quickly the rice thickened, transforming the mixture into a smooth, velvety base for the custard. The real showstopper, however, was the puff-paste. I'd never worked with it before, and watching it rise in the oven, creating little golden pockets of air, was sheer magic. This recipe is perfect for the weekend baker who enjoys a bit of kitchen alchemy. The pies came out of the oven with a satisfying puff, the currants adding a lovely tart contrast to the sweet, lemony custard. I served them warm, and they were a hit at the dinner table. Next time, I might experiment with different fruits or even a hint of spice. But as is, this recipe is a charming trip back in time, with a delightful outcome.