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Gary Rhodes  Gary Rhodes

Featured Recipe

Manchester Pudding

SERVES 4 TO 6

2½ cups milk
Zest of 1 lemon
4 tablespoons unsalted butter
¼ cup superfine sugar
2 cups white breadcrumbs
6 egg yolks
4 tablespoons raspberry jam

The Meringue
4 egg whites
1 cup superfine sugar

Preheat the oven to 350° F (180° C) and prepare six 3-inch (7.5-cm) soufflé dishes or one 2-quart (1.75 liter) soufflé dish. 

Bring the milk and lemon rind to a boil in a pan, then remove from the heat and leave to stand for 15 minutes.  Remove the zest and add the butter and sugar.  Bring back to a simmer and remove from the heat.  Stir in the breadcrumbs and let cool slightly.  Beat the egg yolks and add to the mix.  Pour it into the soufflé dish or dishes and stand them in a roasting pan filled three-quarters full of hot water.  Bake in the pre-heated oven for 30-40 minutes until set.  When the puddings have just set, remove from the oven and the water bath and leave to rest for 10 minutes.

Increase the oven temperature to 450° F (230° C).  Divide the jam between the tops of the puddings.  To make the meringue, whisk the egg whites with the sugar until they form firm peaks.  Pipe or spoon the meringue over the top of the puddings and return them to the hot oven, or place under a pre-heated broiler, for about 6-8 minutes until golden brown and serve.

Wine Recommendations by Wine.Com:

1998 Bonny Doon Muscat Vin de Glacière (375 ml), California

1999 Del Tufo Moscato d'Asti, Piedmont, Italy


Cookbook available in July 2000.
Call 1-800-749-2290 for more information.

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