Rhubarb and Ginger Queen of Puddings (from Good Food Magazine March 2012)
4 eggs, separated
½ tsp grated nutmeg
250g golden caster sugar
500g rhubarb, cut into 4cm batons
4 balls stem ginger, chopped, plus 2 tbsp syrup
Place the crumbs in the bottom of the baking dish. In a jug, whisk together the egg yolks, milk, nutmeg and 50g of the sugar. Pour the custard mixture over the crumbs and leave to soak for 10 mins. Place the dish in the oven and bake for 45 mins, until the custard is set but still has a little wobble.
Meanwhile, make the filling. Place the rhubarb in a saucepan with 100g of the remaining sugar, stem ginger, syrup and 2 tbsp of water. Set over a medium heat and cook for 10-15 mins until the rhubarb is tender. Leave to cool.
Heat oven to 200C. Place the egg whites in a large clean bowl and whisk until soft peaks form. At this stage, begin to slowly add the remaining 100g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.
Spoon the rhubarb onto the baked custard. Spoon or pipe the meringue on top and bake for 15-20 mins until the meringue is browned. Serve.