Tuesday, November 13, 2007

#9 Manchester Pudding

First of all I'd like to apologise for the time lapse between making some food and then blogging it! I'm busy! busy! busy! these days. Anyway. I did #9 Manchester Pudding last Thursday as Joff was coming round. Me and Greg cooked a store-cupboard style tea so I thought I'd do a pud that seemed straight-forward enough. On the bus home I flicked through the tome and saw Manchester Pudding. I should have cooked it first, being in Manchester! I'd had Manchester tart before - shortcrust pastry, a thin layer of jam, then thick custard to the brim and sprinkled with dessicated coconut. This pudding was sort of similar:

Line an eight or nine inch tart tin with some puff pastry and spread it with either greengage, strawberry or apricot jam (I went for strawberry). Next put ½ pint of full fat milk into a pan with the pared rind of a lemon and two ounces of white breadcrumbs. Bring to the boil and simmer for a few minutes. Remove the lemon rind and stir in two ounces each of butter and caster sugar, 2 egg yolks and two tablespoons of brandy. Pour into the pastry case bake for around 30 minutes at 180⁰C until almost set. Meanwhile whisk two egg whites until they’ve got to the stiff-peak stage and spread them smoothly over the tart. Sprinkle over a tablespoon of caser sugar and return to the oven for a further 20 minutes until the whites have turned golden brown. Serve warm.


It was lovely! We scoffed the whole thing between the three of us - so quick, in fact, I couldn't take a photo of it's innards! It was proper poor people's food made slightly posh with the addition of meringue and brandy.

Greg says:
See I reckon there is a difference between Manc tart and Manc Pudding, to me the tart has to have coconut on top as Char mentioned. Regardless, the pudding was amazing! When it came out of the oven after the first baking it was completely alive! It breathed and pulsated like something from Dr Who. Basically it was a textbook dish, and felt quintessentially English too I thought, it had swollen to twice the original size after the second baking and we demolished it quick sharp with knives and spoons, dry-humping accordingly. Neil let me put the jam on so the jam was the best bit. 8/10

I say:
#9 Manchester Pudding: 8/10. Can't knock it really! I'd give it more but I reckon there's better ones out there!

1 comment:

Joff said...

Well, its been a while since Neil lovingly prepared this pud when I went for tea. I remembered I had to write a comment when I went to a bakery in Chorlton the other week and bought some Manchester TART which I believe is actually a different dish (it was v v dry by the way). Anyway, Neil's pud was well nice. The top was lovely and melty and I liked the jam. Are we marking out of 10 now? If so, I give it 8. Ng!