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Rhubarb and Ginger Queen of Puddings

Prep Time: 20 mins Cook Time: 40 mins Total: 1 hour Yields: 8

rhubarb queen of puddings

It’s a challenge to imagine a more fitting dessert for a Sunday Lunch. Embracing its classic charm, the Queen of Puddings receives a seasonal infusion, featuring luscious rhubarb and syrupy stem ginger in place of traditional jam. The experience is incredibly gratifying – velvety custard harmoniously melds with delicate crumbs, crowned by the vibrant duo of rhubarb and ginger, all crowned with a beautifully toasted meringue. This creation encapsulates the finest attributes of beloved desserts like creme brûlée, floating islands, lemon meringue pie, and the timeless pairing of rhubarb and custard. Without a doubt, it emerges as a true champion

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rhubarb queen of puddings

Rhubarb and Ginger Queen of Puddings

Caroline Sciberras
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine British
Servings 8
Calories 336.11 kcal


  • 140 g Madeira cake or replace with brioche or bread
  • 4 eggs separated
  • 1 lemon zest only finely grated
  • 300 ml full-fat milk
  • 100 ml double cream
  • 150 g caster sugar

For the filling

  • 500 g rhubarb cut into 4cm long pieces
  • 100 g sugar
  • 4 balls stem ginger finely chopped
  • 2 tablespoons ginger syrup from jar
  • 2 tablespoons water


  • Preheat the oven to 140°C.
  • Blitz Madeira cake in a food processor until it forms fine crumbs.
  • Transfer the crumbs to a 22cm baking dish.
  • Gently warm the milk and cream, then pour the mixture over the crumbs.
  • Allow it to sit for 10 minutes before whisking in egg yolks, 1/3 of the sugar, and lemon zest.
  • Bake for 40-45 minutes, until the custard sets with a slight wobble remaining.

For the filling

  • Combine rhubarb, sugar, stem ginger, and syrup with water in a large saucepan.
  • Stir and cook for 15-20 minutes until the rhubarb becomes tender.
  • Allow both the rhubarb and custard to cool. If desired, you can refrigerate them at this point and continue the next day.
  • Preheat the oven to 180°C.
  • Whip the egg whites to a soft peak stage, gradually adding the remaining 100g sugar, whipping between each addition until the meringue turns shiny and glossy, forming stiff peaks.
  • Drain the rhubarb, reserving the syrup, and spoon it over the baked custard.
  • Swirl the meringue over the top, reaching the edges, and bake for 15-20 minutes until the meringue turns lightly brown.
  • Serve the dessert hot or warm, accompanied by the reserved syrup.

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