Kent.
At this season young people go out holiday-making in public-houses, to eat pudding-pies, and this practice is called going a pudding-pieing. The pudding-pies are from the size of a teacup to that of a small tea-saucer. They are flat, like pastrycooks’ cheesecakes, made with a raised crust to hold a small quantity of custard, with currants lightly sprinkled on the surface. Pudding-pies and cherry-beer usually go together at these feasts.—Hone’s Year Book, 1838, p. 361.