Manchester Pudding
Ingredients
Instructions
- 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 & Diet Analysis (per serving)
755
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).