Rhubarb toasted marshmallow puddings
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Rhubarb toasted marshmallow puddings
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
407Kcal
Fat
13gr
Saturates
6gr
Carbs
66gr
Sugars
47gr
Salt
0.8gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 450g rhubarb
- 25g root ginger, grated
- 150g caster sugar
- 350ml whole milk
- 25g butter
- zest of 1 lemon
- 90g white breadcrumbs
- 2 large eggs, separated
- icing sugar for dusting
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Trim the rhubarb and cut it into 3cm chunks. Scatter in an ovenproof baking dish with the ginger and 75g of the sugar. Bake for 20-25 minutes or until tender. Drain the rhubarb, reserving the juices; whiz half of the rhubarb chunks with the juices. Toss with the remaining rhubarb chunks.
- Heat the milk, butter, lemon zest and 25g of the remaining sugar in a pan to simmering point. Remove from the heat.
-
Whisk the breadcrumbs into the milk mixture, then the egg yolks. Divide between 4 x 200ml buttered heatproof dishes. Bake for 20 minutes or until set.TipTo make one large pudding, use an 800ml dish
- Divide the rhubarb equally between the puddings, spreading it over the breadcrumb layer.
- Whisk the egg whites until stiff, then gradually whisk in the last 50g of sugar to make a glossy meringue. Top the puddings with the meringue mix and bake for 6-8 minutes or until golden and set. Dust lightly with icing sugar to serve.
