Manchester tart

COOKING TIME 30 MINUTES

SERVES 4–6

225g (8oz) shortcrust pastry (see here), chilled

3 tbsp good-quality raspberry jam

3 tbsp desiccated or flaked coconut

2 tbsp custard powder

2 tbsp caster sugar

600ml (1 pint) milk

Cream, to serve

ROLL OUT THE CHILLED PASTRY on a floured surface until 5mm (¼in) thick, then use it to line a 20cm (8in) tart dish (see here). Refrigerate the lined dish for 30 minutes, then preheat the oven to 190°C (400°F), Gas Mark 5 and blind bake for 25 minutes (see here). Remove from the oven and set to aside to cool.

WHEN COOL, spread the pastry case with the jam and sprinkle with half the coconut. In a medium bowl, mix the custard powder and sugar with a little cold milk to form a paste. Heat the remaining milk gently in a saucepan, pour onto the custard paste and whisk to combine, then return the mixture to the saucepan and bring to the boil to thicken.

POUR THE CUSTARD over the jam in the pastry case, sprinkle with the remaining coconut and leave to set in the fridge. Serve cold, with a little cream.

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Many will remember this pudding fondly, as a feature of school-dinner menus from the 1950s onwards. With its pastry base, hidden layer of jam, creamy custard and generous coconut topping, it’s considered a simpler, more modern variation on the traditional Manchester pudding (see here).

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