Season: Summer 

Rhubarb & ginger queen of puddings

140g Madeira cake  or breadcrumbs
4 eggs, separated
400ml milk
½ tsp grated nutmeg
250g golden caster sugar
500g rhubarb, cut into 4cm batons
4 balls stem ginger, chopped,
plus 2 tbsp syrup

1. Heat oven to 160C/140C fan/gas 3. Break the cake into fine
crumbs or place in a food processor and blitz until it resembles
breadcrumbs. Place the crumbs in the bottom of a 22cm round
ovenproof 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.
2. Meanwhile, make the filling. Place the rhubarb in a saucepan with
100g of the remaining sugar, stem ginger, syrup and 2 tbsp water. Set
over a medium heat and cook for 15-20 mins until the rhubarb is
tender. Leave to cool. Can be done up to this point the day before.