Yesterday, September 8, was is the Feast of Saint Robertus de Fluctibus, aka Robert Fludd. According to The Invisible Basilica of Sabazius, “Fludd was a Kentish Anglican alchemist, Paracelsist physician, mathematician, astronomer, cosmologist, Qabalist, Rosicrucian apologist, and alleged 16th Grand Master of the Prieuré de Sion. Fludd was considered by Crowley to be an Adeptus Exemptus.”
Here is a Kent regional recipe to enjoy in honor of Fludd’s birthplace.
Kentish Pudding Pies
Ingredients
The Pastry:
- ½ lb (250g) plain flour
- 3 oz (85g) lard
- 2 oz (60g) butter
- pinch of salt
- 1 tsp baking powder
- water to mix
The Filling:
- 1 pint (600ml) fresh milk
- 2 tbs ground rice
- 2 oz (60g) butter
- 2 oz (60g) white sugar
- 1 egg
- pinch of mixed spice
- 2 bay leaves
- a few currants
Instructions
- Rub the fat into the flour, baking powder and salt sifted together, and mix with a very little cold water.
- Roll out thinly and fit to a shallow basin.
- Trim the edges, prick the bottom to prevent it rising and cook it ‘blind’ i.e. cover the pastry with greased paper and fill in the bread or beans to stop the bottom rising.
- Raising the edges of the pastry slightly from the basin will help it to fluff up in cooking.
- For the filling, warm the milk, moisten the ground rice with a little of the warmed milk, and add to the milk.
- Add spice and bay leaves and cook very slowly, stirring carefully, to the boil and boil for 3 minutes.
- Remove the bay leaves and stir in fat and sugar.
- Allow this milk mixture to cool slightly, then add the lightly beaten egg.
- Remove the bread and paper from the cooked pastry.
- Put in the filling.
- Sprinkle over a few currants previously washed in warm water and dried, and put in a hot oven to brown.
Learn more about Robertus de Fluctibus:
