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Retro Recipe Manchester Pudding

Discussion in 'Sweets and Desserts' started by SatNavSaysStraightOn, May 18, 2018 at 5:11 AM.

  1. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia
    I forget what it was I was looking at, but I came across this recipe for Manchester Pudding from the 1850's. I know I started off with Manchester Tarts and followed a link, but I can't quite recall what I had looked up to end up at the tarts. http://www.foodsofengland.co.uk/manchesterpudding.htm
    When I get back from my few days away, I may be tempted.

    Ingredients
    1 pint of milk
    3oz breadcrumbs
    1 lemon, rind of
    Sugar, to taste
    4 eggs
    3oz butter, melted
    Puff pastry, enough to line a dish.
    Jam or marmalade (your choice but typically red)

    Method.
    1. Preheat your oven... Query what temp or if indeed that important.
    2. Line a suitable sized dish with puff pastry.
    3. Put a layer of jam over the bottom of the pastry (so not up the sides).
    4. Bring the milk to the boil, add the breadcrumbs and lemon rind and simmer (query how long) until the breadcrumbs are stewed (!).
    5. Sweeten to taste with the sugar
    6. Then add the eggs (beaten) and the melted butter to the mixture and mix in well.
    7. Pour the batter into the pastry case
    8. Now bake for an hour until set.
     
  2. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Was this recipe made for your hubby (who might be non-vegan...sorry, but I can't recall), or did you use almond milk or something similar? Regardless, it does sound tasty.
     
  3. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia

    It's an old Victorian recipe, I've not had my holiday yet, so not yet made it. I'll just substitute as needed and ensure the puff pastry is vegan.
     
    classic33 likes this.
  4. Herbie

    Herbie Senior Member

    That does sound nice. I went through a stage of trying out old English recipes likes Sussex pond pudding, Kentish Pudding Pie, and PROPER trifle (everyone makes war trifle now).

    From the list of lost foods you linked to I've only cooked and eaten cottage loaf. I'm going to show the list to my parents and see if they have tried any of the others.

    ETA: Reading again, I have had wild boar, and I['m pretty sure I have had Purslane (I'll check with mum). Not had suet cake but I have tried lardy cake.

    I would add cow's foot jelly to this list.
     
    Last edited: May 19, 2018 at 8:50 PM
    SatNavSaysStraightOn likes this.
  5. morning glory

    morning glory Obsessive cook Staff Member

    So - what is PROPER trifle? :D

    Sussex pond pudding is a wonderful thing but despite living in Kent I've not heard of Kentish pudding pie.
     
  6. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia
    Don't worry, despite being from Manchester and having grown up there etc, hubby hasn't heard of Manchester Pudding (or Manchester Tarts for that matter!)
     
  7. Elawin

    Elawin Über Member

    That recipe sounds very familiar and reminds me of something my Mum used to make. She used to make most things like that once the roast had gone in the oven and then bung them in the bottom of her [gas] oven while the roast was cooking, if that gives a clue about cooking temperature.
     
    morning glory likes this.
  8. SatNavSaysStraightOn

    SatNavSaysStraightOn (Site Owner) Staff Member

    Location:
    NSW, Australia
    Given the date, I was reckoning either the hot oven of a word fired aga or the cool one. I'm actually thinking the cool one because an hour in the hot one seems an awful lot for a pudding but I guess it depends on the size of the vessel used.
    I'm trying it out later this week, so I'll let you know. I was probably going to win on 140C and see how it went.
     
  9. Elawin

    Elawin Über Member

    Probably somewhere round about that. Mum used to use Gas Mark 5 for cooking the roast, and the bottom of the oven would have been quite a lot cooler.
     

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