Queen of puddings with roasted rhubarb

Method

1. Place the butter and milk in a saucepan and bring to the boil.

2. Remove the milk from direct heat and stir in the breadcrumbs, 25g of caster sugar and the lemon zest. Leave to stand for 20 minutes, allowing the breadcrumbs to swell.

3. Meanwhile, preheat the oven to 180°C/gas 4.

4. Beat the egg yolks and add them to the cooled breadcrumb mixture.

5. Pour the breadcrumb mixture into a buttered 750ml pie dish. Bake the mixture in the oven for 40 minutes, until set.

6. Meanwhile, place the rhubarb in a roasting tray and toss with 100g of caster sugar.

7. Roast the rhubarb alongside the pudding for 30 minutes, until tender. Remove fro the oven (leaving the oven on) and allow to cool.

8. Top the baked, set pudding with the roasted rhubarb, reserving any roasting juices.

9. In a large, grease-free bowl, whisk the egg whites until stiff peaks form. Whisk in 40g of caster sugar, forming a meringue mixture.

10. Spread the meringue mixture evenly over the roasted rhubarb. Sprinkle with the remaining sugar.

11. Bake the queen of puddings for 30 minutes until the meringue is golden and set.

12. Meanwhile, fold the reserved rhubarb juices through the crème Chantilly.

13. Serve the queen of puddings hot from the oven with the crème Chantilly.

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Ingredients

Ingredients

10g Butter
570ml Milk
110g fresh white breadcrumbs
185g caster sugar
grated zest of 1 lemon
3 Eggs, separated
200g rhubarb, cut into 4cm pieces
crème Chantilly, to serve

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