It’s hard to think of a better pudding to have for Sunday Lunch. Unashamedly old fashioned, Queen of Puddings here is given a seasonal twist by using fresh rhubarb and syrupy stem ginger instead of jam There is something intensively satisfying about soft, creamy custard thickened with crumbs topped with rhubarb and ginger and finished off with toasty meringue It has some of the best elements of favourite puddings – creme brûlée, iles flotantes, lemon meringue pie and rhubarb and custard it’s a real winner
There seems to be various stories around how this pudding got its name. Perhaps it was because Queen Victoria remarked on it on a trip to Manchester (it was previously called Manchester pudding apparently). Maybe it’s because the meringue looked like a crown when piped on top. Nobody seems to know for sure so you can choose! Continue reading