Greetings Gastronauts, this is Keef Cooks, I’m Keef, and today I’m going to do something that’s going to take you right back to your school dinner days – if you were at school before like 1980. I’m going to make Manchester tart [ MUSIC ] First thing to do is make the pastry – unless you’re cheating and using ready-made
pastry. I’ve got 250 grams of plain, all-purpose flour, 125 grams of cold unsalted butter cut into
chunks 50 grams of sugar, an egg yolk, and a tablespoon of water, cold water. So the sugar, you can use caster sugar, icing sugar, powdered sugar, confectioner’s
sugar – any kind of sugar as long as it’s not granulated, because that would be too grainy and crunchy. OK. so using my magic stand mixer y’know, just put the flour and the sugar in there and I’ll just give those a quick beating just to mix those together. [ MIXER NOISE ] And then we’ll add the butter. [ LOUDER MIXER NOISE ] So if you were doing this by hand, you would just rub it in with your fingertips until you’ve got a mixture that looks like fine breadcrumbs. Right, that’s looking pretty good. So now I’ll just add the tablespoon of water and the egg yolk and mix those in [ MIXER CHUGGING ] And when it’s come together almost into a ball we’ll just take that out and clump it together. So here’s our ball of dough. And what you want to do now is just wrap it in plastic film and stick that in the fridge to rest for maybe half an hour. Right, there’s my pastry, my dough, nicely rested now I’ve got a sort of flan tin with a removable bottom and that’s 24 centimeter diameter, about nine inches. I’ve buttered the inside because I don’t ever trust non-stick coatings. and what we’re going to do is blind bake it. So I’ve got this rice that I use to weight down the dough – you could also use dried beans or y’know, whatever you’ve got. So now we want to roll out the pastry – so you want a nice sprinkling of flour on your worktop and on your rolling pin. And you want to get your oven preheating to 160 degrees Celsius if it’s a fan oven, convection oven, or 180 Celsius if it’s a conventional one, or gas mark 4. And we want to roll out the pastry into a nice thin disc that’s quite a bit larger than the tin. OK, I think that’ll do. Yeah that’s plenty. Plenty bigger. So just kind of drape this around your rolling pin, and then unroll it into the baking tin. Get yourself a bit of spare pastry and use that to press the disc right into the edges, and doing it this way avoids you tearing it with your fingernails. Right so just loosely trim off the excess and then get some greaseproof paper – parchment paper – scrunch it up. I actually keep this with my rice – I reuse both of them over and over again because I’m a cheapskate – and proud of it! And so line your pastry with that. No! I forgot a step. You want to prick the bottom all over with a fork, and that stops it puffing up while it bakes. Now line it with the paper and the rice. And that goes in the oven initially for 10 minutes. [ OVEN ROAR ] [ TIMER BEEPING MANICALLY ] OK, that’s me ten minutes [ OVEN ROAR ] So let’s get this out. And you need to remove your beans, or your rice. Try not to spill them all over the place. And then pop that in for another ten to fifteen minutes. OK, time’s up, crust is beautifully baked. Yeah, so that actually took 15 minutes – wasn’t quite ready after ten. So what you need to do now is just put that aside, let it cool down, and we’ll get on with making the filling. So I mentioned school dinners earlier on, and Manchester tart was always, always featured at least once a week. I never actually knew what it was called – it was that pie with jam in it, set custard and coconut on top. And quite often sliced bananas concealed inside which I wasn’t keen on but it’s, yeah it’s very very nostalgic this. The history of it is a little bit vague – nobody really seems to know why it’s called Manchester Tart. It first appeared
in print in Mrs. Beeton’s Cookbook as ‘Manchester Pudding’. And I’m pretty sure that the custard made
in the school versions of this would have been instant – probably made by Bird’s – and that’s cool, y’know, it’s just a lot easier than messing about with eggs. So Bird’s instant custard was invented in
1837 by Alfred Bird, who was a pharmacist working in Birmingham. And he did it because his wife couldn’t tolerate eggs – but they loved custard. So eggless custard was born and became very very popular, and probably made Mr. Bird an awful lot of money. So that’s a good thing, for him – and a good thing for us as well because it’s easy to make, so let’s do it! Right, ingredients for the filling and topping. I’ve got 1 litre of milk, 60 grams of custard powder and 80 grams of granulated sugar for the custard. And then also you’ll need a couple of tablespoons of raspberry jam, a sprinkling of desiccated coconut – I won’t use all that. And optionally some glacé cherries – that’s just basically for decoration. I think it looks better than just a custard tart with a lot of desiccated coconut on it – that’s just me. Also another option is sliced banana on top of the jam, underneath the custard – I personally can’t stand that, but they used to do it at my school quite a lot and I used to pick the banana slices out. Hey-ho. So, first of all you need to make up a paste of the custard and sugar and some of the milk. So actually you want about the same volume of milk as you had custard powder. I don’t know why the powder looks pink and then turns yellow once you add liquid, but that’s what happens. So stir that, get all the lumps out – a nice smooth paste. Now we need to heat the remaining milk to almost boiling, so I’ll put it in a heavy -bottomed pan and put it on medium heat. [ GAS IGNITION CLICKING ] Watch it like a hawk because you do not want this to boil or burn. OK that’s starting to bubble around the edges, so I reckon that’s hot enough. And we’ll just turn off the heat and pop this, pour this over the custard paste mix. Stir that well and then pop it back into the pan. [ POURING ] Now you want that back on very low heat and bring it to the boil and then let it simmer for about five minutes till it thickens up. OK, that’s nice and thick and coats the back of a spoon, so that’s done. Turn off the heat, I’m going to put it back in the jug and let it cool down. All right, there we go. Just cover it with plastic film and stick it in the fridge. And you want that to cool down so it’s still pourable, but cool enough to pour into the pastry shell. So this has been requested by a couple of people – the first one is Crissy Wales, who requested it about 18 months ago – and I’m really sorry it took so long to get round to it. And you’ve been quiet lately, so I hope you’re OK and everything’s fine. And the other one, more recently, Sarah Nour. And I’ve got three shoutouts to do – first one for Simon Templar, second one is for Wayne Foskey whose bezzie mate DJTechnoid has requested – well has asked me to give Wayne a shoutout because he doesn’t get out much but loves my channel. So hello Wayne! Hope you enjoy this. And the third one for Andy T, who actually requested a bread pudding recipe and I said I’ve done bread and butter pudding and so I’m not likely to do bread pudding without butter. But yeah, a shoutout. Anyway, there you go. So I trimmed off the raggy edges of the pastry shell with a bread knife – which is a bit tricky ‘cos it’s kind of brittle. And now two or three tablespoons of raspberry jam in the bottom – try and spread it evenly. And here’s the custard which is still a little bit warm but also still well pourable. Ooh look at that! And yeah, I’ve had a little taste and it’s fabulous. So this is odd because I made a trial version yesterday, using half the quantity of custard and well, it didn’t set and it was – there wasn’t anything like enough, so I made double the quantity and I’m only, well, using just over half of it. Let’s see if I can squeeze a bit more in. Now we just want to sprinkle on some desiccated coconut. OK that’s enough. And finally the cherry on the cake. Actually I think I’ll let the custard set properly before I put the rest of them on because yeah, it might be easier. So stick that in the fridge until it is set, which might take a couple of hours. Phwoar, look at that wobble! [ TITTER ] Right, there it is, still pretty wobbly it’s been in the fridge for four hours so I don’t know if it’ll set any further. But I mean y’know, I think that’s probably set enough. It’s such a long time since I had Manchester Tart – I can’t remember if it’s meant to be this wobbly or not. Anyway, just put the rest of the cherries on [ LAUGHS ] – maybe I should have put these on before – because they don’t want to stick now. Yeah they’ll stick to the coconut. Now I’ll cancel that. Right, let’s get it out of the tin, see what we’ve got. Have a taste test mm-hmm. OK Looking good so far! I’m going to have to cut that cherry into 8 pieces – you realise this don’t you – just to be fair! Oh, look at that! [ LAUGHS ] Oops! Right, here we are – taste test time. Sadly Mrs. Keef Cooks won’t be joining us until too late, so yeah I’ll just have to do it on my own. It’s a tragedy! [ MUSIC ] Aah, y’know, I was really worried about this wobble, but I actually think it’s fine
– in fact I think it’s perfect. It’s better than perfect – it’s sensational! Mmm! [ MUSIC ] Do you know what – thinking I should have put the bananas in. But even without, that is just… I don’t – I don’t use the phrase ‘to die for’ because that seems like tempting fate, but it could be! OK, Manchester tart if you liked it, give
us a like, subscribe, make a donation, become a patron – all that good stuff and thanks for watching and see you next time! [ MUSIC ]