Rhubarb Queen of Puddings
My long-time friend Carole Ruta from South Coast Providores in Berry gave me this recipe for rhubarb Queen of Puddings when I was filming Taste of Australia. She explained ‘this is based on an old English recipe of my mother’s which traditionally used raspberry conserve. As rhubarb is abundant in South Coast gardens we prefer to use it instead. So simple, but impressive.’
Preparation time: 20 minutes
Cooking time: 30 minutes
300 ml (10 fl oz) milk
300 ml (10 fl oz) pouring (single/light) cream
1 vanilla bean split lengthways
4 eggs, separated
125 g (4 1/2 oz) crushed savoiardi (lady fingers)
145 g (5 oz/ 2/3 cup) caster (superfine) sugar
1 bunch rhubarb, leaves removed, washed and cut into 2 cm (3/4 in) slices
90 g (3 oz/ 1/4 cup) honey
- Preheat the oven to 180°C (350°F).
- Bring the milk, cream and vanilla bean to the boil in a medium saucepan. Remove from the heat and set aside for 20 minutes.
- For the roasted rhubarb, place the rhubarb on a baking tray lined with baking paper, drizzle with honey and bake for 15 minutes or until tender.
- Whisk the egg yolks and slowly add the milk mixture, discarding the vanilla bean. Stir in the savoiardi crumbs. Divide between six 250 ml (81/2 fl oz/1 cup) ovenproof ramekins or moulds and bake for 15 minutes.
- Whisk the egg whites until soft peaks form and gradually add the sugar, whisking until glossy.
- Remove the puddings from the oven and top with the roasted rhubarb. Divide the meringue on top of the puddings and spread it to the edges. Use a knife or fork to create peaks. Return to the oven and bake for a further 15 minutes.
Lyndey’s Note: Good-quality rhubarb conserve can be substituted for the roasted rhubarb.
Wine: The honeyed flavours of a botrytis wine will reflect the honey in the pudding.
Related Recipe: Rhubarb Tart Tatin
Recipe from Lyndey Milan’s Taste of Australia Cookbook