Manchester pudding is a traditional English dessert that originated in the 19th century. It is closely associated with the city of Manchester in the northwest of England, though its specific origins are somewhat elusive.
The pudding is a rich and comforting dish made primarily of breadcrumbs, milk, and eggs, with a layer of fruit, typically jam or fresh fruit, incorporated between the layers. In many versions, it is topped with a meringue before baking, which adds a light, airy contrast to the dense base. The ingredients reflect the use of simple, accessible foods that were typical in British home cooking during the 1800s.
Historical Context
Manchester, during the 19th century, was a booming industrial city, and the working-class population needed affordable, filling meals. Puddings like this became popular because they used inexpensive ingredients while still providing a sense of indulgence, especially with the addition of jam or fruit, which was becoming more widely available as sugar became cheaper.
The dish follows the British tradition of bread-based puddings, which were a staple in many households. These puddings were economical because they allowed families to use up leftover bread or breadcrumbs.
Variations and Tradition
- Fruit Layer: Traditional versions used simple fruit like apples, berries, or fruit preserves. Raspberry jam was particularly common.
- Meringue Topping: The meringue was a later addition, popularized as an elegant and light contrast to the dense pudding, giving it a more refined touch.
- Modern Adaptations: Some modern recipes may use custard or even cream to add richness, and the meringue might be toasted or left soft, depending on preference.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Custard Base:
- 400 ml whole milk
- 2 large eggs
- 50 g granulated sugar
- 1 tsp vanilla extract
For the Breadcrumb Mixture:
- 100 g fresh white breadcrumbs
- 75 g unsalted butter, melted
- 50 g currants or raisins
- 1 tbsp lemon zest (from 1 lemon)
For the Meringue Topping:
- 2 large egg whites
- 50 g caster sugar
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F) or Gas Mark 4. This allows the oven to be ready when you’re finished preparing the pudding.
2. Prepare the Custard Base
Start by making the custard base, which will soak into the breadcrumbs, forming the base layer of the pudding. Follow these steps:
- In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling. You’ll notice little bubbles forming around the edge—this is when it’s ready.
- While the milk is heating, in a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract. Once the milk is warm, slowly pour it into the egg mixture while whisking continuously. This process helps temper the eggs, preventing them from scrambling when heated. Set the custard aside.
3. Prepare the Breadcrumb Mixture
Now, it’s time to create the breadcrumb base:
- In a separate mixing bowl, combine the breadcrumbs, melted butter, currants or raisins, and lemon zest. Stir the mixture until the ingredients are evenly distributed.
- Pour the custard over the breadcrumb mixture. Allow it to sit for 5-10 minutes so the breadcrumbs absorb the custard and swell up. This soaking process ensures the pudding has a moist and soft texture.
4. Bake the Breadcrumb Layer
- Pour the breadcrumb-custard mixture into a lightly greased ovenproof dish (an 8-inch round or 1-litre capacity dish works well).
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the custard is set but still has a slight wobble in the middle.
5. Prepare the Meringue Topping
While the breadcrumb layer is baking, you can prepare the meringue:
- In a clean mixing bowl, whisk the egg whites until soft peaks form. You can do this by hand, but using an electric mixer will make the process quicker.
- Gradually add the caster sugar, a tablespoon at a time, continuing to whisk until the meringue forms stiff peaks. The mixture should be glossy and hold its shape when you lift the whisk.
6. Add the Meringue Topping
Once the breadcrumb layer has baked, remove it from the oven and allow it to cool for 5 minutes. This cooling step helps prevent the meringue from sinking into the custard.
- Spread the meringue evenly over the surface of the pudding, using a spatula or spoon to create decorative peaks.
- Return the dish to the oven and bake for another 10-15 minutes, or until the meringue is golden brown and crispy on the outside.
7. Serve the Pudding
Once the meringue is perfectly golden, remove the Manchester pudding from the oven and let it cool slightly before serving. You can serve it warm or at room temperature, depending on your preference. Enjoy this classic English dessert on its own or with a spoonful of custard or cream on the side.
Nutritional Information (Per Serving)
- Calories: 425 kcal
- Protein: 8 g
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 45 g
- Sugars: 30 g
- Fiber: 2 g
- Sodium: 220 mg
Leave a Reply