Rhubarb & ginger queen of puddings

Rhubarb & ginger queen of puddings

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(5 ratings)

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

More effort

Serves 8

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

Nutrition and extra info

Nutrition: per serving

  • kcal286
  • fat8g
  • saturates4g
  • carbs48g
  • sugars45g
  • fibre1g
  • protein6g
  • salt0.3g
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  • 140g shop-bought madeira cake or breadcrumbs
  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ tsp grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 250g golden caster sugar
  • 500g rhubarb, cut into 4cm batons



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 4 balls stem ginger, chopped, plus 2 tbsp syrup


  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.

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Comments, questions and tips

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3rd May, 2020
Meringue and rhubarb were lovely - the cake/custard on the bottom - not so much. Wouldn't rush to make it again sadly.
1st May, 2018
I love puddings and James Martin but this was far too sweet! There is no tartness to offset the sweetness of the meringue as the rhubarb is stewed with too much sugar. The base also needed cooking for much longer or perhaps more cake as it was too soggy and hadn't set at all. Would perhaps make again with a few tweaks. Never been disappointed in a pudding before!
Hanszinderfaan's picture
14th Apr, 2014
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
11th Apr, 2014
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.
23rd Apr, 2017
How much ginger did you use?
30th Mar, 2014
lovely dish and a great finish to Mother's Day. Could do it with tinned rhubarb if needed.
21st Feb, 2013
I use brioche instead of Madeira cake, and everyone who has tried it has raved about it!
2nd Feb, 2013
I am gluten free, has anyone tried just missing out the cake or crumbs, would be less calories as well.
27th Mar, 2014
Did you get any responses or try it? I am gluten free too.
23rd Jan, 2013
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.


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