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Manchester Pudding Recipe

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An old recipe, this is somewhat like a sweetened, flavoured bread pudding baked in a pie shell.

Adapted from Mrs Beeton.

Number of servings: 5 to 6

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 60 minutes Cooking at: 375 F / 190 C / Gas Mark 5



Grate some lemon rind; put into the milk and set aside for at least 1/2 hour for the milk to get a slightly lemony taste.

Make pastry crust; line a pie pan with it; put in fridge.

Separate 2 of the eggs; put the 2 yolks in a bowl and reserve the whites for another use. Add the two other whole eggs, beat with a fork. Add the soft butter, beat in. Beat in the brandy and sugar. Set aside.

After the milk has infused enough, tear the bread slices into bread crumbs and put in a pot. Pour the milk over the bread crumbs, put on the stove, bring to a boil, hold it there for 2 to 3 minutes stirring constantly, then remove from the heat.

Take the pie crust out of the fridge. Spread the bottom of it with a thick layer of the jam of your choice.

Mix the egg and brandy mixture into the milk and bread crumb mixture; pour into the pie shell.

Bake for an hour or until a knife comes out clean. Sprinkle the top with sugar, let cool and serve cold or at room temperature

The story behind this recipe...

  • icon
    The term Manchester Pudding is sometimes used as an alternative name for Queen of Puddings; other times, it is used to mean the same thing as Manchester Tart. In its own right, though, it is a sweet bread pudding baked in a pastry-lined dish.
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