Manchester Pudding Food

MANCHESTER TART

Steps:

• To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip onto a work surface and form into a rough ball. Knead briefly.
• Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there's 1-2cm pastry overhanging the rim (don't worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.
• Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife.
• Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined.
• Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.
• Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.

MANCHESTER PUDDING

Steps:

• Preheat oven to 350.
• Lightly spray six 3-inch souffle dishes with Pam (or butter them).
• Bring milk and lemon zest to boil and remove from heat.
• Let steep 15 minutes.
• Strain to remove zest and add butter and sugar.
• Bring back to simmer and and remove from heat.
• Add breadcrumbs and let cool slightly.
• Whisk a bit of hot mixture to egg yolks to temper and then add eggs into milk/breadcrumbs.
• Pour mix into the six souffle dishs and place in roasting pan.
• Pour hot water in pan until water reaches half way up the souffle dishes.
• Bake in oven for 30- 40 minutes or until set.
• Remove from water bath.
• Let cool for about 10 minutes.
• Increase oven temperature to 450.
• Spread 1 teaspoon jam over top of each pudding.
• For meringue: combine egg whites with cream of tartar.
• Beat until frothy and then add sugar.
• Beat until stiff peaks form.
• Top puddings with meringue and place in oven.
• Bake until meringue is golden, about 5 minutes.
• Watch carefully.