Manchester Pie

Manchester pudding

 

  • 550 ml milk full cream is best or a mixture of milk and cream
  • 50g butter
  • 60g sugar
  • Zest of 1 lemon
  • 6 med eggs (separate and retain 4 whites, make sure there is no yolk in them)
  • 100g white breadcrumbs (or cake crumbs)
  • 100g gooseberries simmered with a little sugar and a few drops of lemon juice until they resemble a lumpy jam (add more sugar to taste)
  • 220g sugar

 
Method
Bring milk to boil with zest, allow to cool
Add the butter and sugar and bring to a gentle simmer
Add the breadcrumbs and stir in the 4 egg yolks and2 eggs which have been whisked together.
 
Put into 4 ramekins (if you haven’t got ramekins you could use tea cups as long as they are oven proof)
These need to be placed into a deep tray with water in the tray about half way up the pots.
Bake in a medium oven around 175°C for about 30 mins. Allow to cool slightly and clean the pots.
Whisk up the whites in a clean bowl gradually adding the 220g sugar to form a meringue
Add some gooseberries to each pot (any flavour jam if you haven't gooseberries) 
Spoon or pipe on the meringue to each pot and return to a hot oven 190° to brown the meringue (a blow torch could be used)
 

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