Rhubarb & ginger queen of puddings

Rhubarb & ginger queen of puddings

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(3 ratings)


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Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins Plus cooling

Skill level

Moderately easy


Serves 8

A grand traditional dessert of poached fruit, cake and light meringue peaks - serve hot from the oven

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 140g shop-bought Madeira cake or breadcrumbs
  • 4 eggs, separated
  • 400ml milk
  • ½ tsp grated nutmeg
  • 250g golden caster sugar
  • 500g rhubarb, cut into 4cm batons
  • 4 balls stem ginger, chopped, plus 2 tbsp syrup

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  1. Heat oven to 160C/140C fan/gas 3. Break the cake into fine crumbs or place in a food processor and blitz until it resembles breadcrumbs. Place the crumbs in the bottom of a 22cm round ovenproof baking dish. In a jug, whisk together the egg yolks, milk, nutmeg and 50g of the sugar. Pour the custard mixture over the crumbs and leave to soak for 10 mins. Place the dish in the oven and bake for 45 mins, until the custard is set but still has a little wobble.
  2. Meanwhile, make the filling. Place the rhubarb in a saucepan with 100g of the remaining sugar, stem ginger, syrup and 2 tbsp water. Set over a medium heat and cook for 15-20 mins until the rhubarb is tender. Leave to cool. Can be done up to this point the day before.
  3. Heat oven to 200C/180C fan/gas 6. Place the egg whites in a large clean bowl and, using an electric whisk, whisk the whites until soft peaks form. At this stage, begin to slowly add the remaining 100g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.
  4. Drain the rhubarb, keeping the syrup, then spoon onto the baked custard. Spoon or pipe the meringue on top and bake for 15-20 mins until the meringue is browned. Serve hot with the rhubarb syrup.

Recipe from Good Food magazine, March 2012

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hanszinderfaan's picture

Just have to add - made this again yesterday and offered it to the family. Got compliments this time. Only used three eggs and cut the milk proportionately also used Madeira cake for the base. The result was less taller and more manageable portions served with ice cream. Looked more like the picture at the top, Nice!

hanszinderfaan's picture

I made this for the two of us and substituted root ginger finely chopped. I also used oatmeal biscuits crushed in place of the Madeira cake. I keeps well in the 'fridge and we were eating it for days! Next time I'll use a smaller dish and half the ingredients. There will be a next time as we liked it a lot, also try it with vanilla ice cream.

careyj1's picture
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lovely dish and a great finish to Mother's Day. Could do it with tinned rhubarb if needed.

bodgingbiker's picture
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I use brioche instead of Madeira cake, and everyone who has tried it has raved about it!

empreou's picture

I am gluten free, has anyone tried just missing out the cake or crumbs, would be less calories as well.

joycehudson's picture

Did you get any responses or try it? I am gluten free too.

gillyflower12's picture

I have been making the Queen of Puds for many years, but I have always used jam,, usually strawberry. When I get back home I am going to try this one. I can't find rhubarb easily, but I think that any fruit would do the job. Can't wait to try. Sounds delicious.

lavendel's picture

Instead of rubarb jou can use gooseberries, because they can also a bit acid.

fionaxx's picture

Jane, i find that any fruit that stands up to poaching or baking works well, i.e apples, pears, plums, blackberries, strawberries etc. hope this helps because it is a pud worth trying especially for summer!

cumeada's picture

I live abroad where rhubarb is unobtainable - has anyone any suggestions as to another fruit ?

nshubrook's picture
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I would decrease the base and add more rhubarb next time but otherwise a delicious and fairly easy recipe - you just need a few pots and pans!