Manchester Pudding

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 1/2 cups milk
• 2 lemons, zest of
• 4 tablespoons unsalted butter
• 1/4 cup sugar
• 2 cups fresh breadcrumbs
• 6 egg yolks
• 6 teaspoons raspberry jam
• 4 egg whites
• 1 pinch cream of tartar
• 1 cup powdered sugar

Recipe

• 1 preheat oven to 350.
• 2 lightly spray six 3-inch souffle dishes with pam (or butter them).
• 3 bring milk and lemon zest to boil and remove from heat.
• 4 let steep 15 minutes.
• 5 strain to remove zest and add butter and sugar.
• 6 bring back to simmer and and remove from heat.
• 7 add breadcrumbs and let cool slightly.
• 8 whisk a bit of hot mixture to egg yolks to temper and then add eggs into milk/breadcrumbs.
• 9 pour mix into the six souffle dishs and place in roasting pan.
• 10 pour hot water in pan until water reaches half way up the souffle dishes.
• 11 bake in oven for 30- 40 minutes or until set.
• 12 remove from water bath.
• 13 let cool for about 10 minutes.
• 14 increase oven temperature to 450.
• 15 spread 1 teaspoon jam over top of each pudding.
• 16 for meringue: combine egg whites with cream of tartar.
• 17 beat until frothy and then add sugar.
• 18 beat until stiff peaks form.
• 19 top puddings with meringue and place in oven.
• 20 bake until meringue is golden, about 5 minutes.
• 21 watch carefully.