How To Make Rhubarb & Ginger Queen of Puddings
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 300g rhubarb, trimmed and chopped
- 75g caster sugar
- 1 tbsp ginger syrup
- 100g breadcrumbs
- 300ml milk
- 3 eggs, separated
- 75g caster sugar (for the meringue topping)
Instructions
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Preheat the oven to 180°C/160°C fan/gas mark 4.
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Place the rhubarb, sugar, and ginger syrup in a saucepan and cook over medium heat until the rhubarb is soft.
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In a separate bowl, whisk together the breadcrumbs, milk, and egg yolks until well combined.
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Pour the rhubarb mixture into a baking dish and top with the breadcrumb mixture.
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Bake in the preheated oven for 20 minutes, until set.
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While the pudding is baking, whisk the egg whites until stiff peaks form. Gradually add the remaining sugar and continue to whisk until glossy.
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Remove the pudding from the oven and spread the meringue over the top. Return to the oven for another 10-15 minutes, until the meringue is golden.
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Allow the pudding to cool slightly before serving. Serve warm or cold.
Nutrition
- Calories : 257kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 123mg
- Sodium : 81mg
- Total Carbohydrates : 48g
- Dietary Fiber : 2g
- Sugar : 27g
- Protein : 8g
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