Ingredients

For the pudding

100 gr stale bread crumbs

3 yolks from free range eggs separated

400ml milk

100ml cream

Grated zest of 2 oranges

30 gr caster sugar

Rhubarb Compote

200gr Rhubarb cut into slices (1 to 2 cm thick)

2 lumps crystalized ginger finely chopped

30 to 40 gr sugar

Juice of 2 oranges

150 gr fresh strawberries cut in dice

Meringue

3 qhites from the free range eggs.

150 gr caster sugar

1 tsp. Vanilla essence

Method:

• Prepare the rhubarb mix, which can be prepared a day in advance.
• Add the rhubarb to a saucepan with the orange juice, diced ginger and
• Cook over a medium heat for 15-20 minutes until the rhubarb is tender.
• Stir continually to help drive off any excess juices.
• Add the sugar to taste, remember the meringue topping will be sweet.
• Once thick remove from the heat and allow to cool then, add the strawberries and refrigerate until needed. Leave to cool.
• When ready to continue. Preheat the oven to 160 C. Butter the base and sides of a 9 to 10 inch Pyrex dish.
• Fill with the breadcrumbs.
• Bring the milk and cream to the boil with the orange zest, allow to sit for half an hour for the flavour to infuse.
• Reheat and add the sugar to taste, stir to dissolve the sugar.
• In a separate bowl whisk the egg yolks, slowly add the hot (not boiling) milk mixture, stirring all the time. Pour the mixture over the crumbs and leave to soak for a minimum of 10 minutes.
• Place the dish in the oven in a Bain Marie of water (i.e. in a tin with high sides then pour in hot water to come half way up the Pyrex dish.)
• Then bake for 25 to 30 minutes; until the custard is set but still has a little wobble.
• Remove from the oven and allow to cool a little before adding a generous layer of the prepared rhubarb and strawberry mixture.
• Turn the oven up to 200 C.
• Place the egg whites in a large clean bowl and, using an electric whisk, whisk the whites until soft peaks form.
• At this stage, begin to slowly add the 150g sugar, beating well between each addition, until all the sugar is incorporated and the meringue is stiff and glossy.

• At the end add 1 tsp vanilla essence and whisk well.
• Spoon or pipe the meringue on top of the rhubarb layer, then bake in the centre of the oven for 15-20 minutes until the meringue is golden brown.
• Serve hot with whipped or pouring cream.