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Simon's Manchester puddings


  • Preheat oven to 160°C fan forced (180°C normal).
  • Bring the milk and lemon zest to the boil. Remove from the heat and set aside for 10 mins to infuse.
  • Add 50 gm each butter and sugar, and very gently simmer for 3-4 mins once the butter has melted, whisking now and again.
  • Then add the breadcrumbs to the batter and stir well.
  • Lightly brush 6 ramekins (or soufflé dishes or dariole moulds) with extra melted butter and place in a large oven tray.
  • Remove the pot from the heat and add the beaten egg yolks. Whisk well and then evenly spoon the mixture into the ramekins.
  • Pour boiling water into the tray about half way up the moulds and cook the puddings in the oven for about 30 mins until just set. Remove.
  • Then increase the oven temp. to 210°C fan forced (230°C normal).
  • Whisk the egg whites to form soft peaks, using an electric beater. Then add the remaining sugar, little by little, continually whisking until the meringue is thick and glossy.
  • Spread about 1 heaped tspn jam on each pudding and then top with a decent layer of meringue. Cook in the oven for about 5-6 mins until the top is set and golden.
  • (from English chef, Simon Rimmer)


  • 600 ml milk
  • grated rind of 1 lemon
  • 50+ gm unsalted butter
  • 275 gm caster sugar
  • 100 gm packet breadcrumbs
  • 6 egg yolks, beaten
  • 4 egg whites
  • raspberry jam

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm