MANCHESTER PUDDING
Make and share this Manchester Pudding recipe from Food.com.
Provided by Knight of Ni
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 362.1, Fat 16, SaturatedFat 8.8, Cholesterol 223.4, Sodium 199.2, Carbohydrate 45.9, Fiber 0.4, Sugar 32, Protein 9.4
POOR MAN'S PUDDING
Originally known as 'Pouding Chomeur,' this is a favorite French-Canadian dessert that originates from the Province of Quebec. And for good reason - it is quick, easy, and oh so delicious!
Provided by Basking
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
- Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
- Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 60.2 g, Cholesterol 29.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 159.6 mg, Sugar 43.7 g
POOR MAN'S PUDDING (POUDING CHOMEUR)
Living in Quebec you learn many things. One, you learn that shoveling snow is considered a winter pastime. Secondly, and more deliciously, you learn that maple syrup can be put on a heck of a lot more than just pancakes (crepes up here). This little recipe is call Poor Man's pudding, and there is probably a recipe for every single family in the Province. This is the one my wife's family makes, and is fantastic. Yes, it's a little sweet, but nothing an ice cold glass of milk can't fix!
Provided by justiceforall
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat.
- With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes.
- Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk.
- Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top.
- Bake for 30 minutes.
- Enjoy with vanilla ice cream, whipped cream, or all by itself!
- *NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix.
- Makes an impressive and tasty quick dessert on a cold winter night for guests.
Nutrition Facts : Calories 716.3, Fat 33.5, SaturatedFat 20.4, Cholesterol 156.3, Sodium 245.7, Carbohydrate 100.4, Fiber 0.8, Sugar 68.4, Protein 6.8
MANCHESTER TART
End dinner on a retro note with this Manchester tart recipe. It's easy enough to make midweek, and with a pastry base and custard filling, it's also super-comforting
Provided by Liberty Mendez
Categories Dessert
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 342 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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