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Manchester Tart

A relatively-modern development of an older-style pudding, listed by Mrs. Beeton, in which jam formed the bottom layer of the dessert, to be followed by a lemon-flavoured milk and breadcrumb mixture, which was then topped with puff pastry.

In our recipe section, we give the version now more usually found, in which a short-crust pastry base is topped with a meringue mixture. The Victorian's would have used any jam to hand, and the poorer classes would have omitted the brandy and probably used lard rather than butter.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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