Rhubarb queen of puddings

Serves 6
400g rhubarb
600ml organic milk
50g butter, plus extra for greasing
finely grated zest of ½ orange
275g golden caster sugar
75g fresh breadcrumbs
4 eggs, separated
1 piece stem ginger in syrup

To make the custard base, place the milk, butter, orange zest and 50g sugar in a saucepan and heat gently. Stir until the butter has melted then pour over the breadcrumbs. Allow to stand for 10 mins, then beat in the egg yolks. Transfer to a 1.2-litre well-buttered ovenproof dish. Bake in a preheated oven at 180ºC/gas mark 4 for 15-20 mins until set. Cool slightly.
Meanwhile, trim the rhubarb and cut into short lengths approximately 2.5cm long. Chop the ginger. Place both with 25g sugar in a frying pan. Heat gently until the juice begins to run and the sugar dissolves. Cook gently for 5 mins until the rhubarb is tender, shaking the pan from time to time. Remove from the heat and gently spread over the set custard base.
For the meringue top, whisk the egg whites until standing in stiff peaks, then gradually whisk in the remaining sugar. Spoon on top of the rhubarb. Bake at 150ºC/gas mark 2 for 20 mins until golden brown. Serve hot or cold.

Other Easter feast recipes:

• Sticky treacle glazed gammon
• New potatoes
• Minted peas
• Roasted beetroot