RECIPE: Rhubarb queen of puddings

The Queen of puddings traditionally combines custard, cake, jam and meringue. Our recipe makes it a little more seasonal with tangy rhubarb and ginger instead of the jam.

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.

To prepare the rhubarb: 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