Sunday, January 12, 2014
Celebrating Downton Abbey with Manchester Pudding @Downtoncooks
LUCY BURDETTE: Since I know we have a good number of Downton Abbey addicts reading this blog, I asked our pal Pamela Foster if she would provide us a recipe in honor of the launch of the fourth season. You may remember her 2012 blog about tea time etiquette. So she kindly agreed and chose a Manchester pudding--just in time for you to whip up and enjoy during tonight's episode! Pamela's new ebook is called ABBEY COOKS ENTERTAIN--you can read more about it on her website, along with etiquette tips for a proper tea, and more! (And please note this is a Manchester pudding, not a tart as I had mistakenly called it earlier!)
PAMELA FOSTER: Season 4 of Downton Abbey has finally arrived to America after a long journey across from the UK. Losing Matthew in the last minute of the S3 season finale was a terrible shock. We had to wait until this past Sunday to actually grieve with the other characters.
As we learned from Mrs. Patmore in the very first episode, food does help pass the time in these sad situations so I thought it
appropriate to share a tea favorite in remembrance of Matthew. Manchester pudding comes from his home town of Manchester.
You may recall Manchester tarts which were quite popular in the 1950s. They are a jam and custard tart with a coconut sprinkles and maraschino cherry on top. The Manchester tart is based on manchester pudding from the Dowager’s era. I have lightened up one of the earliest published versions brought to us in 1861 by the young Mrs. Beeton, my favorite domestic diva of the Victorian Era: Mrs. Beeton’s Book of Household Management. She taught a generation of middle class housewives--like Matthew’s mother Isobel--how to run an efficient home.
Makes 1 large 9″ tart or 12 muffin sized tarts
• 1 – 1 1/2 sheets of puff pastry*
• 1 1/4 cup skim milk
• 1 1/2 cups fresh bread crumbs
• 1/4 cup butter, softened
• 2 strips of lemon peel
• 4 eggs (4 yolks, but save 2 of the whites for another use)
• 3 tbsp. brandy
• 2 tbsp. sugar (or sugar substitute)
• 1/2 cup quality jam- Brits love damson
• icing sugar, to dust
1. Preheat oven to 350F.
2. Heat milk and lemon zest in a medium-sized pan to the boiling point. Take off the heat and let sit for 30 minutes to infuse the lemon, then remove the zest.
3. Add the breadcrumbs to the pot, and reheat.
4. Beat together egg yolks, egg whites, butter, sugar and brandy in a bowl. Pour in about half the hot milk to temper. Mix thoroughly then pour the egg mixture back into the pan. Heat gently for 1 minute then take off the heat and set aside to cool.
5. Place the puff pastry in a 9″ pie plate, and trim. Alternatively roll pastry out a little thinner and cut 12 circles and fit into muffin tins.
6. Put a thick layer of jam in the base (1 tsp. in your muffin cups) then ladle in the custard mix. If you put in lots of jam you will get a nifty volcano effect at the end.
7. Bake the large tart for 60 minutes, the individual tarts for 45 or until filling has set and is slightly browned.
8. Serve cold, dusted with icing sugar.
*To cut the fat calories you can bake the pudding in individual greased ramekins without the pastry at all. To help the puddings set cooking, place your ramekins in pan filled with hot water
Lucy: Thank you so much for sharing this yummy recipe! Gang, Pamela has offered three free copies of her ebook, Downton Abbey Cooks, full of delicious recipes. Leave a comment telling us your favorite food moment from the series to be entered in the drawing! To order the book, click here.