Rhubarb & ginger queen of puddings
A grand traditional dessert of poached fruit, cake and light meringue peaks - serve hot from the oven
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
plus coolingLow-fat
- 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.
- 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.
- 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.
- 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.
PER SERVING
286 kcalories, protein 6g, carbohydrate 48g, fat 8 g, saturated fat 4g, fibre 1g, sugar 45g, salt 0.3 g
Recipe from Good Food magazine, March 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1977645/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 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
Buy ingredients
Search Good Food
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
17
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 15 mins
plus coolingLow-fat
Ingredients
- 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
PER SERVING
286 kcalories, protein 6g, carbohydrate 48g, fat 8 g, saturated fat 4g, fibre 1g, sugar 45g, salt 0.3 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
05 March 2012
Nicola rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 May 2012
Jane commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 May 2012
fi commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 January 2013
Dutch-Ellen commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 January 2013
Sammy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 February 2013
elaine marie preou commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 February 2013
Chris Sexton rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.