We love Sundays, they are rather special in our house. Steve tends to go cycling, the kids hang out with friends or potter about the house and I… well I cook Sunday lunch. I love it. It really is my favourite meal of the week. Slow cooked meat is the best, especially as the kids complain about anything “chewy”.
So with a little early glut of forced rhubarb (I’ve never done that before), fresh from the garden. I thought I should make something special this weekend for Sunday pudding. Queen puddings for that matter! Here’ the recipe if you fancy a go yourself. It’ relatively easy, it just requires doing it in stages.
4 eggs separated
400 ml milk
250g caster sugar
1/2 tsp grated nutmeg
3 tsp corn flour
400g rhubarb chopped into 1cm pieces
- Heat the oven to 140oc / gas mark 3
Whisk together the eggs yolks with the milk, cornflour, nutmeg and 50g sugar.
Pour into an 8″ glass bowl.
Bake for 45 minutes – it should be set but still wobble gently
- Put to one side to cool while you do the rhubarb
Fry the rhubarb with 100g of sugar for approximately 5 minutes (it should be soft but not mushy)
- Leave to cool while you do the meringue. Don’t be scared, it’ easy I promise!
Turn the oven up to 180oc/ Gas mark 6
Whisk the egg whites until they form soft peaks
Gradually add the remaining sugar and whisk until glossy and stiff peaks are formed
- Now to build it up!
Spread the rhubarb on top of the custard in an even layer, holding back the juices
Next add the meringue on top and make little peaks with the back of a metal spoon by gently tapping
Bake for 15 – 20 minutes, pour the rhubarb juices over and serve warm
Happy Sunday, wishing you all a relaxing day x
P.S it’ not about what it looks like, it’ all about the taste 😉