Manchester Pudding is a traditional English recipe (from Lancashire) for a classic dessert of a set custard slice in shortcrust pastry and a hidden layer of jam underneath that is typically served with custard. The full recipe is presented here and I hope you enjoy this classic English dish of: Manchester Pudding.
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The Manchester Pudding (or Manchester Tart as it's more commonly known today) is a dessert of a a set custard slice in shortcrust pastry and a hidden layer of jam underneath. The original recipe was published in Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook and it was a popular dessert in the 1950s and 1960s.
Original Recipe
1300. INGREDIENTS — 3 oz. of grated bread, 1/2 pint of milk, a strip of lemon—peel, 4 eggs, 2 oz. of butter, sugar to taste, puff—paste, jam, 3 tablespoonfuls of brandy.
Mode.–Flavour the milk with lemon—peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie—dish with puff—paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over.
Time.–1 hour.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
120g fresh puff pastry [ie made with 120g flour])
290ml milk
90g bread, grated
50g butter
2 strips thinly-pared lemon zest
4 egg yolks
2 egg whites
3 tbsp brandy
damson jam
sugar, to taste
Method:
Combine the milk and lemon zest in a pan. Heat to the scalding point then take off the heat and set aside to infuse for 30 minutes. Grate the breadcrumbs into a bowl then strain the milk into this (discard the lemon zest).
Pour the breadcrumb mixture into a pan, bring to a boil and cook for 3 minutes. In the meantime, beat together the egg yolks, egg whites, butter, sugar and brandy in a bowl. Pour in about half the hot milk to temper. Mix thoroughly then pour the egg mixture back into the pan. Heat gently fro 1 minute then take off the heat and set aside to cool.
Line the base of a pie dish with the puff pastry and trim any excess. Put a thick layer of damson jam in the base then pour over the custard mix. Transfer the pudding to an oven pre-heated to 180°C and bake for about 60 minutes, or until the pastry is cooked and the filling has set and is golden on top.
Allow to cool and serve cold, dusted with caster sugar and served with custard.
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