Queen of Puddings

Method

• 1

  Step 1

  Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
• 2

  Step 2

  Dice the bread and place into a suitable ovenproof dish or individual dishes.
• 3

  Step 3

  Separate the eggs into yolks and whites.
• 4

  Step 4

  Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
• 5

  Step 5

  Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
• 6

  Step 6

  Bake in the oven for 15 mins to start the cooking process.
• 7

  Step 7

  Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
• 8

  Step 8

  Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
• 9

  Step 9

  Top the rhubarb with the meringue, making sure you get lots of peaks.
• 10

  Step 10

  Bake in the oven for an additional 15 mins.
• 11

  Step 11

  Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortified.