Queen of Puddings

Prep Time

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Cook Time

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Portion(s)

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Nutrition (per 100g)
Energy

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Energy

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Fat

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Fat

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Saturates

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Saturates

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Carbs

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Carbs

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Sugars

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Sugars

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Fibre

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Fibre

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Protein

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Protein

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Salt

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Salt

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ingredients

44 slices Country Range White Square Thick Sliced Bread

400400 ml Country Range UHT Dairy Whipping Cream

6 6 ea Country Range Free Range Medium Eggs

200200 g Country Range Solid Pack Rhubarb

300300 g caster sugar

1 1 ea vanilla pod

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method
  • 1Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
  • 2Dice the bread and place into a suitable ovenproof dish or individual dishes.
  • 3Separate the eggs into yolks and whites.
  • 4Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
  • 5Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
  • 6Bake in the oven for 15 mins to start the cooking process.
  • 7Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
  • 8Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
  • 9Top the rhubarb with the meringue, making sure you get lots of peaks.
  • 10Bake in the oven for an additional 15 mins.
  • 11Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortified.