Fruit and Meringue Layered Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the custard
- 1 ⅔ cups milk
- 1 Tbsp Corn starch
- 3 Tbsps sugar
- 4 egg yolks
- For the rhubarb
- ¼ cup Black currant juice
- ⅛ cup Port wine
- 2 ½ cups Rhubarb (cut into chunks)
- For the topping
- Vanilla bean (or ground vanilla)
- ⅜ cup cream
- 1 cup Meringue (broken into small pieces)
Preparation steps
1.
For the custard, put 4-5 tablespoons of the milk to one side. Bring the remaining milk to the boil and remove from the heat. Add the cornflour and sugar to the egg yolks and the milk that was set aside, and mix until smooth. Pour over the hot milk, stirring, return the mixture to the pan and heat (don't boil!), stirring, until the liquid is creamy. Divide between 4 glasses and chill in the fridge for around 1 hour.
2.
Bring the blackcurrant juice and port to the boil, add the rhubarb and simmer for 2-3 minutes. Remove from the heat and leave to cool.
3.
Add a pinch of vanilla seeds to the cream and whisk until stiff peaks form.
4.
Spoon the rhubarb mixture on top of the custard, divide the cream between the glasses and smooth the top. Sprinkle the meringue pieces over the top and serve.
