Rhubarb Queen of Puddings Serves 8 1 pint) Milk>br> 1oz Butter 12oz Golden Caster Sugar Finely Grated Rind of 1 Lemon 4 Large Eggs, separated 3oz Fresh White Breadcrumbs 2lb Rhubarb, cut in (1 inch) pieces Salt 1oz Flaked Almonds Butter a 1.8 litre (3 pint) ovenproof dish. Put the milk, butter, (2oz) of the sugar and the lemon rind in a saucepan and heat until the butter has melted. Whisk the egg yolks in a bowl, stir in the hot milk mixture gradually, then stir in the breadcrumbs. Transfer to the prepared dish and leave to stand for 15 minutes. Preheat the oven to 350ºF. +Cook the custard layer for 20-30 minutes in the middle of the oven until just lightly set. (The timing will depend on the shape of your dish and the depth of the custard layer). Place the rhubarb in a wide, shallow pan with (4oz) of the sugar and cook over a high heat, stirring frequently for 10-12 minutes until the fruit is tender and reduced to a thick purée with no excess liquid. Leave to cool slightly. Whisk the egg whites with a pinch of salt until they hold stiff peaks, then whisk in the rest of the sugar, a spoonful at a time, to make a glossy white meringue. Spoon the rhubarb over the custard layer, then spread the meringue over the rhubarb, starting at the edge and working in to the centre (this stops the rhubarb bubbling at the sides). Sprinkle with almonds and put in the oven for a further 15 minutes. Serve warm, with pouring cream if you like. Back To Recipe Index. Back To My Main Page.