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Queen of Puddings

Ingredients
6

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.

Ingredients

6 Total
  • 4 slices Country Range White Square Thick Sliced Bread
  • 400 ml Country Range UHT Dairy Whipping Cream
  • 6 ea Country Range Free Range Medium Eggs
  • 200 g Country Range Solid Pack Rhubarb
  • 300 g caster sugar
  • 1 ea vanilla pod

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