Manchester Pudding

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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